Name: Canned Salmon Salad
Total time: 10 min
Yield: 4 servings
Ingredients: 2 (8 oz) cans wild salmon, canned, not drained, flaked with a fork; 2 cups carrots, shredded; 3 large bell peppers, thinly sliced; 2 large avocados, diced; 3 oz capers, drained; 1/4 cup parsley, finely chopped; 1/4 cup Greek yogurt, plain, 2% fat or higher; 2 tbsp mayo; 1/4 tsp salt; 1/4 tsp black pepper, ground

Estimate, per serving

Cal: 267
Protein: 20g
Carbs: 16g
Fat: 16g
Sodium: 738mg
Fiber: 8g

Ingredients

wild salmoncanned, not drained, flaked with a fork: 6 (8 oz) cans3 lb
carrotsshredded: 6 cups
bell peppersthinly sliced: 9 large
avocadosdiced: 6 large
capersdrained: 9 oz
parsleyfinely chopped: 3/4 cup
Greek yogurtplain, 2% fat or higher: 3/4 cup3/4 cup
mayo: 6 tbsp6 tbsp
salt: 3/4 tsp
black pepperground: 3/4 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

Fits

Gluten-free
Egg-free