This is a super easy recipe for a dairy-free salmon salad. I haven’t tried it but I’m sure it would also be great if you wanted to substitue tuna for the salmon. The dill and capers add a nice kick that sets this salad apart from traditional tuna salads.
Dill Salmon Salad (makes 2-4 servings)
6-ounce can wild-caught salmon, drained
1 stalk celery, chopped
about 3 tablespoons chopped red onion
1 tablespoon capers, rinsed
1 tablespoon extra-virgin olive oil
3 tablespoons lemon juice
2 teaspoons dried dill or 2 tablespoons fresh dill
pepper to taste
All of the ingredients:
First, you want to break up the salmon into chunks with a fork. Then combine all of the ingredients except for the salmon in a small bowl.
Then add the mixture to the salmon and gently fold it in.
Then serve it atop a bed of greens as shown here, or in a wrap, on crackers, with veggies for scooping or just plain!
