I cannot stress how much I LOVE this simple salmon salad. I make up a batch and it lasts me for lunch 3 days in a row. I actually do eat it 3 days in a row, because I never get tired of it! It tastes so moreish, one mouthful leads to another, and another…but it’s good for me, so no guilt there 🙂
My favorite way to eat it is on gluten-free sandwich bread which I lightly toast, then spread butter while the bread is still warm. Then I smear a layer of avocado with a little salt and pepper on top. Then finally, I add my salmon spread. I think this lunch is a little low in fat…. just kidding! There are plenty of healthy fats in this lunch 🙂
Regarding the salmon, I like to use canned wild Alaskan sockeye salmon, and I always choose one that has the skin and bones for extra calcium and omega-3s. The bones are so soft that by the time you mash them in with the rest of the fish, you’d never know they were there.
This salad contains plenty of goodness:
- Quality protein from the salmon
- Great source of omega-3 fatty acids
- Great source of calcium
- Good fats from the mayo (provided you’re making your own mayo with good quality olive oil)
- Live probiotics from the Bubbies Dill Relish
Salmon Sandwich Salad
1 can (7.5 oz) wild caught salmon (I like wild Alaskan sockeye salmon with skin and bones)*
2 heaped tablespoons Bubbies Dill Relish (drain excess juice)**
3-4 tablespoons mayonnaise (preferably homemade)
2 tablespoons finely chopped red onion
1 stalk celery, finely chopped
Freshly ground black pepper
1. Open the can of salmon and drain excess juice. Empty the contents into a bowl and use a fork to break up the chunks and mash up the skin and bones.
2. Add the dill relish, mayo, red onion, celery and black pepper. Mix it all together!
Lasts in the fridge for 3-4 days
*The Vital Choice brand is BPA-free
**Bubbies Dill Relish is lacto-fermented and unpasteurized, so it contains live probiotic bacteria
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