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Salmon Salad

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Salmon Salad

A quick, easy and delicious lunch or dinner when you feel too lazy to cook up a storm! Place the yummy salad in between two slices of toasted whole grain bread to make a nutritious meal.

 

Yield

4 servings

Prep

10 min

Cook

0 min

Ready

10 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
15 ½ ounces canned salmon
pick out skin and bones
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2 each celery stalks
cut into 1 inch pieces
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½ each onions
small
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1 tablespoon lemon juice
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¼ teaspoon dill weed
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½ cup mayonnaise
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1 each eggs
boiled, chopped
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Ingredients

Amount Measure Ingredient Features
448 ml/g canned salmon
pick out skin and bones
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2 each celery stalks
cut into 1 inch pieces
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0.5 each onions
small
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15 ml lemon juice
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1.3 ml dill weed
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118 ml mayonnaise
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1 each eggs
boiled, chopped
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Directions

Grate celery and onions.

Mix Salmon, onions and celery in medium bowl.

Add lemon juice, dill weed, egg mayo, salt and pepper to taste.

Mix well all ingredients. Chill mixture thoroughly.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 28651% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 143mg 48%
Sodium 674mg 28%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 54g
Vitamin A 6% Vitamin C 6%
Calcium 32% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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