The BEST Canned Salmon Salad – Easy!
The Best Canned Salmon Salad is a family favorite! Full of freshly chopped vegetables and a creamy dill lemon mayonnaise dressing!. This colorful, healthful salmon salad is a perfect meal prep recipe. You can make a large bowl of this delicious Mediterranean salad on Sunday and have lunch ready for several days.
- Prep Time: 15 Minutes
- Cook Time: 0 Minutes
- Total Time: 15 Minutes
- Yield: 6 servings 1x
- Category: Salad Recipes
- Method: Chopped Salad
- Cuisine: Mediterranean Diet
- Diet: Gluten Free
Ingredients
2 (6 oz) Cans of Wild Canned Salmon without bones (drained)
1/2 cup Chopped Red Onion
1 Cup Chopped Red Bell Pepper
1 Cup Shredded or Chopped Carrots
1 Cup Chopped Celery Hearts
1 Cup Chopped deseeded Cucumber
1 Teaspoon Cracked Black pepper
Juice of 1/2 Lemon – approximately 1 Tablespoon
1 Tablespoon Chopped Fresh Dill or more for garnish
1/2 Cup Mayonnaise – I used Sir Kensington
1 Heaping Tablespoon Dijon Mustard – I used Grey Poupon
Instructions
Salad Dressing: Whisk Mayonnaise, Dijon Mustard, Dill, Lemon, and Pepper in a small bowl until smooth and creamy!
Salad Ingredients: Cut all vegetables into small dice, and place them in a large mixing bowl.
Assemble Canned Salmon Salad: Add Canned Salmon, Diced Vegetables, and Salad Dressing to a large Salad Bowl. Toss well and enjoy!
Serve inside a Pita Pocket, over Mixed Greens, or with good crackers.
Notes
This salad keeps well in the refrigerator for several days. Store in an airtight container. You can also enjoy this recipe with canned albacore tuna.
*We love bringing this salad on picnics. Just remember to keep it chilled with ice in a cooler.