10-Minute Salmon Salad with Capers, Dill, and Lemon
Once you give this wild salmon salad a try, you'll wonder why you've never considered brunching with salad before.
Servings: 4
Ingredients
- ¼ cup fresh parsley leaves chopped fine
- 2 tablespoons fresh dill chopped fine
- ¼ cup mayonnaise
- 2 tablespoons plain yogurt
- 2 tablespoons extra-virgin olive oil
- zest and juice from 1 lemon
- Kosher salt
- Freshly cracked black pepper
- 4 5-oz. cans of salmon in water, drained well wild salmon recommended
- 2 celery stalks finely chopped
- ½ small red onion minced
- ¼ cup capers minced
Instructions
- To a large bowl, add parsley, dill, mayonnaise, yogurt, oil, lemon zest and juice and a pinch of salt and pepper. Whisk until blended.
- Add canned salmon, breaking it up with a fork into the dressing.
- Mix in celery, onion, and capers with another pinch of salt and pepper to taste.
- Serve with crackers, in a sandwich, or alongside hard-boiled eggs and toast for brunch.
Video
Nutrition
Calories: 428kcal | Carbohydrates: 3g | Protein: 40g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 401mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 917IU | Vitamin C: 7mg | Calcium: 129mg | Iron: 4mg
