Salmon Salad
Using salmon as an alternative to the traditional tuna is a great way to get heart-protective omega-3 fats in your diet, reduce mercury exposure, and enjoy a delicious and easy dish.
Ingredients
- 7.5 oz can sockeye salmon or red salmon
- 1/2 cup Tartar Sauce or Mayonnaise (if using mayo, add a finely chopped dill pickle or pickle relish )
- 1 cup minced vegetables like celery, carrots, parsley, red onion
- 1-2 teaspoons lemon juice
- 1/4 teaspoon garlic powder
- salt and pepper, to taste
Instructions
- Combine all ingredients in a large bowl and season to taste with salt and pepper.
Notes
Variations
Vegetarian Version: Substitute 8 ounces extra-firm tofu, crumbled and seasoned with 1/2 teaspoon salt and 1/2 teaspoon paprika for the salmon.
Recipe Adapted by Dawn Ludwig from Always Hungry? Conquer Cravings, Retrain Your Fat Cells, and Lose Weight Permanently