Description
Healthy salmon salad made with wild pink salmon, crunchy veggies, and a creamy, Whole30-friendly dressing. It’s light, quick, and perfect for lunch, meal prep, or clean eating meals—all ready in under 5 minutes!
Ingredients
Scale
- 1 (6 oz) can wild pink salmon, drained and flaked
- 2 tablespoons mayonnaise (Whole30 or avocado oil-based)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon juice
- 1/2 celery stalk, finely chopped
- 1/4 small red onion, finely chopped
- 1 tablespoon chopped fresh dill (or 1/2 tsp dried)
- Salt and pepper to taste
- Optional: diced cucumber, shredded carrots, chopped pickles
Instructions
- Drain and flake: Use a fork to flake the canned salmon in a bowl. Remove skin and bones if preferred.
- Mix the dressing: In a small bowl, whisk mayo, mustard, lemon juice, salt, pepper, and dill.
- Add vegetables: Stir celery, red onion, and optional add-ins into the salmon.
- Combine and taste: Mix dressing into the salmon mixture. Adjust seasonings as needed.
- Serve or chill: Serve immediately or chill 15–30 minutes for best flavor.
Notes
- Whole30 compliant: Use avocado oil-based mayo and check mustard ingredients.
- Low-carb serving: Use lettuce cups or stuffed peppers instead of bread.
- Make it creamy: Swap mayo with mashed avocado or tahini.
- Best eaten cold: Can be slightly warmed and served over steamed greens.
- Great for prep: Store in airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 45mg
Keywords: Healthy Salmon Salad, Whole30 Salmon Salad, Low Carb Fish Recipe, Mayo Salmon Salad, Clean Eating Lunch Ideas, Salmon Salad No Sugar