Block
Canned Salmon Salad
Salad · 10 min
Ingredients
- wild salmon canned, not drained, flaked with a fork
- 3 (8 oz) cans
- carrots shredded
- 3 cups
- bell peppers thinly sliced
- 5 large
- avocados diced
- 3 large
- capers drained
- 4 1/2 oz
- parsley finely chopped
- 3/8 cup
- Greek yogurt plain, 2% fat or higher
- 3/8 cup
- mayo
- 3 tbsp
- salt
- 3/8 tsp
- black pepper ground
- 3/8 tsp
Method
- 01In a large bowl, combine salmon, carrots, bell peppers, capers, parsley, Greek yogurt, mayo, salt, and pepper. Stir gently to combine.
- 02Add avocado and stir gently a few more times.
- 03Refrigerate up to 2 hours before serving.2 hr