Salmon Salad with Avocado
Here is an easy, no-cook recipe that is great for lunch or dinner. Using canned salmon with bones and skin is a great source of protein, calcium, phosphorus, omega-3 fatty acids, vitamin D and other essential minerals; the bones are part of that package. The bones will not only provide substantial nutrition, but they also add texture and flavor to the dish.Avocados contain an impressive amount of nutrients and are especially rich in fiber, B6, vitamin C, potassium, vitamin E, folate, and copper.Adapted from eatingwell.com
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Equipment
- 1 bowl
- Measuring cups
Ingredients
- 1 can salmon with bones and skin
- 1/4 cup celery diced
- 1 Tbsp parsley chopped, fresh (or 1 tsp dried)
- 1/4 cup Greek Yogurt organic, full fat
- 1 tsp mayonaise
- 1/2 tsp lemon juice or lime juice
- 1/2 tsp mustard Dijon
- 1 avocado
- 1 dash salt
- 1 dash pepper
Instructions
- Open canned salmon and drain the liquid.
- Add the salmon to a small mixing bowl and mash.
- Add the yogurt, mayonnaise, celery, parsley, lemon/lime juice, mustard, salt and pepper.
- Mix well.
- Halve the avocado lengthwise and remove the pit.
- Fill each avocado half with 1/4 cup of the salmon mixture.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Leftover salmon can be stored in the refrigerator for 3-4 days and can be eaten on crackers as a snack.
Wild Salmon and Natural Sea are brands that are sustainably caught and are cooked with the bones and ski.
Nutrition
Calories: 295kcalCarbohydrates: 10gProtein: 22gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 2mgSodium: 73mgPotassium: 667mgFiber: 7gSugar: 2gVitamin A: 211IUVitamin C: 12mgVitamin D: 0.01µgVitamin K: 33µgCalcium: 148mgIron: 1mgMagnesium: 35mgPhosphorus: 95mgSelenium: 3µgZinc: 1mg
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