Ingredients
Scale
- 2 8 ounces cans wild salmon, not drained & flaked with a fork
- 10 ounces carrot matchsticks, or 2 cups shredded carrots
- 3 large bell peppers, thinly sliced
- 2 large avocados, diced
- 3 ounces jar capers, drained
- 1/4 cup parsley, finely chopped
- 1/4 cup plain Greek yogurt, 2%+ fat
- 2 tablespoons mayo
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large mixing bowl, combine the salmon, carrots, bell peppers, capers, parsley, Greek yogurt, mayo, salt, and pepper, stirring gently to mix.
- Fold in the diced avocado with a few more gentle stirs.
- Refrigerate for up to 2 hours to let the flavors meld and serve cold.
- Serve the salad in sandwiches, lettuce wraps, with cucumber slices, or alongside brown rice or cooked potatoes.
Notes
For a lighter option, use less mayo or substitute it with more Greek yogurt.
Customizing this salad with your favorite veggies can add extra flavor and nutrition.
Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1/6 of the salad
- Calories: 305
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 45mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.