Salmon Salad with Yogurt and Dill

By txnurselaw

Makes 1 full-meal salad or 2 side dish salads, recipe can be doubled or quadrupled if you have enough salmon. Recipe created by Kalyn

Ingredients

• Dressing:
• 6-8 oz. leftover cooked salmon (you could also use one can of salmon, although of course fresh cooked salmon is best)
• 1 cup celery, cut into 1/4 inch slices
• 1/4 cup sliced green onion
• 2 T chopped fresh dill
• 2 T fat free Greek yogurt (I used Fage Total 0% Greek Yogurt)
• 2 T mayo or light mayo (do not use fat free)
• 2-3 tsp. fresh lemon juice (I used 3 tsp., but I like sour flavors)
• 1/2 tsp. celery seed
• 1/2 tsp. Vege-sal (or use slightly less regular salt)

Details

Servings 2
Adapted from kalynskitchen.com

Preparation

Step 1

Gently break apart cooked salmon filet with a fork and place in plastic or glass bowl. Add sliced celery, sliced green onions, and finely chopped dill and gently combine.

Mix together dressing ingredients in smaller bowl, then gently fold into salad, being careful not to over-mix. Salad should be chunky. Chill 30 minutes or up to a few hours. Serve slightly cold. This would probably keep overnight in the fridge, but it won't last that long.