I make it often for lunch, and it keeps well for several days. It’s delicious on its own, in a sandwich, a lettuce wrap, or stuffed into vegetables. I make this tasty salad often for lunch. It’s so easy and delicious, and I always have the ingredients on hand. I almost always have canned salmon in the pantry and mayonnaise or Greek yogurt in the fridge. The remaining ingredients are very flexible, so if you don’t have them, you can simply use what you have!
Ingredients
Recipe Card
Canned salmon: I like to use salmon that includes the bones and skin, but if you prefer boneless and skinless, that’s fine too. Black pepper: Freshly ground tastes best. Mayonnaise: I like to use avocado oil mayonnaise. Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard. I highly recommend using Dijon mustard in this particular recipe. It does make a difference. Hot pepper sauce: This is purely optional and I don’t always add it (I didn’t in the video below). But it does add a nice subtle kick to the salad. Capers: Sometimes, I use minced black olives instead. Scallions: I only use the green parts - the white parts are a bit too sharp. If out of scallions, you can use cilantro or parsley.
You start by draining the salmon well - you don’t want a soupy salad - then flake it with a fork. Next, mix in the remaining ingredients. That’s it! Your tasty lunch is ready. I like to serve this salad on toasted low-carb bread. Sometimes I stuff it inside bell peppers, tomatoes, or a lettuce sandwich. It’s also good when scooped out with keto crackers or pork rinds. But when I’m super lazy, I just eat it out of a bowl with a spoon!
