gluten-free | whole30
+ canned salmon, drained + mayonnaise + celery stalk + chopped onion + fresh dill or dried dill + black pepper + lemon juice (optional)
In a small bowl, combine all ingredients and mix well. Add additional mayo to reach desired consistency.
For egg-free option, choose a vegan mayo or use yogurt. For Whole30 compliant, be sure to use Whole30 approved mayo.
Serve as a sandwich, in a lettuce wrap, on a bed of greens, on top of cucumber slices or on crackers.
Keep leftovers in an airtight container in the fridge for up to 5 days.
All you need are a few minutes of your time and 5 ingredients to make this easy Salmon Salad. Great for lunches and snacks.
When choosing a high-quality salmon, we recommend looking for: - Sustainably caught - Tested for mercury - No additives - BPA-free cans - Nothing added, only ingredients being salmon and possibly salt.
A delicious and QUICK meal that's high in protein.