Canned Salmon Salad

Ingredients

wild salmon canned, not drained, flaked with a fork

4 (8 oz) cans

carrots shredded

4 cups

bell peppers thinly sliced

6 large

avocados diced

4 large

capers drained

6 oz

parsley finely chopped

1/2 cup

Greek yogurt plain, 2% fat or higher

1/2 cup

mayo

4 tbsp

salt

1/2 tsp

black pepper ground

1/2 tsp

Method

1. 01In a large bowl, combine salmon, carrots, bell peppers, capers, parsley, Greek yogurt, mayo, salt, and pepper. Stir gently to combine.
2. 02Add avocado and stir gently a few more times.
3. 03Refrigerate up to 2 hours before serving.2 hr