Mediterranean Salmon Salad
Canned Salmon Salad with avocado, sun-dried tomatoes, feta cheese, onion, and dill with a creamy dressing is a high-protein, low-carb meal that is so full of flavor!
Servings: 4 Servings
Calories: 344kcal
Ingredients
- 4 6-oz cans wild caught salmon*
- 1 large avocado sliced
- ¼ medium-sized red onion thinly sliced
- 1 cup sun-dried tomatoes drained
- ½ cup feta cheese
Dressing:
- ½ cup plain Greek yogurt or mayonnaise
- 2 Tbsp fresh lemon juice
- ½ tsp garlic powder
- 1 tsp dried dill
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- Open the canned salmon and drain the juices out. Transfer the salmon to a large bowl along with the sliced avocado, chopped red onion, sun-dried tomatoes, and feta cheese.
- Add in the Greek yogurt (or mayo), lemon juice, garlic powder, dried dill, and sea salt. Toss everything together until the salmon salad is nice and creamy and well-combined.
- Taste the salmon salad for flavor and add more sea salt or lemon juice to your personal taste. Enjoy the salmon salad as is or enjoy it on top of a green salad or as a sandwich. Serve it on romaine lettuce or butter lettuce to make lettuce wraps.
Video
Notes
*You can easily use leftover baked salmon or tuna instead of canned salmon
Store leftover salmon salad in an airtight container or individual meal prep containers for up to 3 days.
Nutrition
Serving: 1Serving (of 4) | Calories: 344kcal | Carbohydrates: 15g | Protein: 44g | Fat: 18g | Fiber: 4g | Sugar: 8g