Salmon Salad Mix
If you’re a lover of tuna mayo, but fancy trying something a little different, then this delicious salmon dish is one to try. Great as a salad, in a sandwich or on top of a jacket potato, you can rustle it up in a flash and it’s a great source of both protein and those all - important Omega fats.
- 2 cans 170g cans of skinless & boneless pink salmon, drained
- 1/2 carrot finely chopped
- 3 tsp. red onion finely chopped
- 2 florets of broccoli (raw) finely chopped
- 2-3 tbsp mayonnaise (I love Hunter & Gather avocado oil mayonnaise)
- sea salt or pink Himalayan salt
- cracked black pepper
- You can serve this alongside a salad, on toast or crackers, in a wrap, or as a filling for jacket potatoes or baked butternut squash.
- Tip the salmon into a mixing bowl, and mash well with a fork to break it up, then add the sea salt, Herbamare and cracked black pepper and mix.
- Mix in the chopped vegetables, then add the mayonnaise until you achieve your desired consistency.
- Serve immediately or, if you’re making it ahead of time, then cover and place it into the fridge until you’re ready to serve.
- Serve with lemon wedges.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – This recipe is made with canned salmon – I think it’s so under-rated, but I always keep a stash in my pantry as it’s so versatile and makes a delicious alternative to tuna – but if tuna is all you have/like then feel free to use that instead! The rest of the ingredients are also things I tend to have on hand, which means I always have the makings of a delicious, goodness-filled lunch in the house when I might not have shopped for a few days. Chopped dill and hard-boiled eggs, as well as finely chopped celery, all make great additions to this dish but feel free to experiment with whatever herbs and vegetables you have lurking in your fridge – it’s a great way to use them up! If you make this dish ahead of time, then the vegetables will soften slightly, but I actually prefer this and think it makes the dish even more delicious!