Salmon Salad

By oldbklady

Salmon has many nutritional advantages over tuna. It three times the omega-3 fat of tuna, plus twice the vitamins E, three times the folate, and a full day's supply of vitamin D. It is also a good source of calcium, with a 4 ounce serving having about 250 mg of calcium.

You don't need nearly as much mayonnaise for salmon salad as tuna, as salmon is naturally oily. Serve in a sandwich with low-carb bread such as flax meal bread, on top of a green salad, stuffed into a tomato or avocado, or any other way you'd eat tuna salad.

Ingredients

• 1 can salmon (about 16 oz)or leftovers
• 1/4 cup minced onion
• 1 medium stalk celery, minced (including leaves)
• 1 boiled egg, chopped
• 1/4 cup mayonnaise
• 1/3 cup dill pickle relish (see note below)
• fresh herbs, add 3 or so tbs, chopped. Dill, chives, parsley, and terragon.

Details

Servings 4

Preparation

Step 1

Mix all ingredients together.