Description
A refreshing twist on classic salmon salad featuring dill pickles and a creamy Greek yogurt dressing.
Ingredients
Scale
- 1/4 cup plain nonfat Greek yogurt
- 2 tbsp light mayonnaise
- 2 tbsp light cream cheese (room temperature)
- 2 tbsp relish (sweet or dill)
- 1 tbsp dill pickle juice
- 1 tsp whole grain mustard (or Dijon)
- 1/2 tsp dried dill
- Salt and pepper to taste
- 20 oz canned salmon (drained, without skin and bones)
- 2/3 cup dill pickles, chopped (well drained)
- 1/2 cup celery, diced
- 1/4 cup green onions, sliced
- 1 tbsp capers (optional, to taste)
Instructions
- Prepare your ingredients: Dice celery and green onions, chop dill pickles. Soften cream cheese if needed.
- Mix the dressing: In a large bowl, combine Greek yogurt, light mayo, cream cheese, relish, dill pickle juice, mustard, dried dill, salt, and pepper. Whisk until smooth (2-3 mins).
- Combine the ingredients: Add salmon, pickles, celery, and green onions to the bowl. Gently fold until well combined.
- Chill: Cover and refrigerate for at least 1 hour to meld flavors.
- Serve: Enjoy in lettuce wraps, on toast, or with crackers.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Best when chilled for at least 1 hour before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 550mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 40mg