Similar to a tuna salad, but with a bit more veggies. Be sure to select wild salmon, especially from Alaska where fishermen lead the highest industry standard for catching salmon sustainably. Leftover or canned salmon works well for this salad. Greek yogurt can be substituted for the mayonnaise.

Ingredients

• 2 tablespoons mayonnaise, or greek yogurt
• 1 tablespoon dijon mustard
• 1 stalk celery, finely minced
• 1 carrot, peeled and shredded
• 4 ounces salmon, wild, canned & drained or fresh leftovers
• 1 pinch salt, only if needed, most canned salmons are salted already
• 1 pinch black pepper

Featured Meals

This recipe has been featured in the following meals:

• Salmon Salad Sandwiches
• Radish & Salmon Salads
• Raspberry Salad with Salmon Sandwiches