Canned Salmon Salad

Ingredients

wild salmoncanned, not drained, flaked with a fork

Vegetarianking oyster mushrooms tornsear until golden for texture

2 (8 oz) cans1 lb

carrotsshredded

2 cups

bell peppersthinly sliced

3 large

avocadosdiced

2 large

capersdrained

3 oz

parsleyfinely chopped

1/4 cup

Greek yogurtplain, 2% fat or higher

1/4 cup

mayo

2 tbsp

salt

1/4 tsp

black pepperground

1/4 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

Fits

• Gluten-free
• Egg-free