Salmon Vegetable Dill Salad (Printer-Friendly)
Flaked salmon mingles with crisp veggies and dill in a light, tangy dressing for a bright, cool lunch or dinner.
# What You’ll Need to Cook:
→ Salad Base
01 -
480 ml cooked salmon, flaked (grilled, baked, or canned)
02 -
35 g red onion, finely chopped
03 -
60 g celery, diced
04 -
60 g cucumber, diced
05 -
80 g cherry tomatoes, halved
06 -
8 g fresh dill, chopped
→ Dressing
07 -
30 ml mayonnaise
08 -
30 ml Greek yogurt
09 -
15 ml lemon juice
10 -
5 ml Dijon mustard
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Serving
13 -
Mixed greens or lettuce for serving (optional)
# Steps to Prepare:
01 -
In a large bowl, add flaked salmon, chopped red onion, diced celery, diced cucumber, halved cherry tomatoes, and chopped dill. Gently mix to evenly distribute.
02 -
In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy.
03 -
Pour the prepared dressing over the salmon mixture. Toss gently until everything is thoroughly coated.
04 -
Arrange the salmon salad atop mixed greens or lettuce if desired. Serve immediately, or refrigerate for later.
05 -
Refrigerate leftovers in an airtight container and consume within 2 days.
# Extra Cooking Tips:
01 -
Leftover cooked salmon or canned salmon can be used interchangeably based on availability.
02 -
For added richness, incorporate diced avocado or slices of hard-boiled egg.
03 -
Adjust vegetable quantities for preferred texture and taste.