Sara says, “Mom, I want Salmon Salad!” And she can make it herself now too.
Cutting the pickles with her very own child-safe knife and cutting board.
“add this to the bowl…”
A little help from sissy Dena.
Traditional Salmon Salad can be made just like tuna salad, and it’s one of our standard weekend lunches because it’s so easy to prepare and the variations are endless. This recipe has a traditional flavor compared to Curry Salmon Salad with Apples, also delicious, but more adventurous.
Notice the use of canola mayo and real pickles. Regular mayo is made with soybean oil, which is high in omega-6 inflammatory fats. Using non-GMO canola instead helps to reduce omega-6 dietary fats while increasing omega-3 dietary fats. Real pickles are used in place of pickle relish that has added sugar, food dye and other additives.
- 1 can (6-ounces) wild salmon
- 4 stalks organic celery
- 1/8 red onion
- 1 tablespoon pickle juice
- 2 pickles (such as Bubbie's, minimally processed and no food dye)
- 2-3 tablespoons organic or non-GMO canola mayo (such as Spectrum Canola Mayo)
- Open can of salmon, drain liquid and place in mixing bowl.
- Dice celery, onion and pickles.
- Mix ingredients together with pickle juice and mayonnaise.
- Serve on salad greens or with your favorite 100% whole grain minimally processed crackers, bread or tortilla. I love mine over arugula with sliced tomatoes and/or kalamata olives.
Recipe from Nourishing Results, LLC
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