This salmon salad combines flaky canned salmon with tangy capers and fresh, fragrant dill. This versatile salad can be enjoyed piled onto toast, stuffed into a pita or served over greens for a light, satisfying meal.
Ingredients:
¼ cup whole-milk plain strained (greek-style) yogurt
¼ cup finely chopped celery
2 tablespoons finely chopped red onion
3 tablespoons light mayonnaise
2 tablespoons finely chopped fresh dill, plus more for garnish
1 (6-ounce) can no-salt-added water-packed salmon, drained
lemon wedges for serving (optional)
Directions:
Combine ¼ cup yogurt, ¼ cup celery, 2 tablespoons red onion, 3 tablespoons mayonnaise, 2 tablespoons dill, 1 tablespoon lemon juice, the chopped capers, ¼ teaspoon pepper and ⅛ teaspoon salt in a medium bowl, stir well. Add drained salmon; stir gently, flaking the salmon into bite-size pieces, just until combined. Garnish with dill and serve with lemon wedges, if desired.
