Recipe Image

Salmon Salad

  • 10 m
  • 10 m
Stacy Fraser
“Get out of your tuna salad rut and try salmon salad for a change. This version is spiked with olives, lemon, onion and capers.”

Ingredients

    • ½ cup boneless, skinless canned salmon, flaked (2½ ounces)
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon lemon juice
    • 2 Kalamata olives, pitted and diced
    • 1 teaspoon minced red onion, or to taste
    • 1 teaspoon minced fresh parsley
    • 1 teaspoon rinsed and chopped capers

Directions

  • 1 Combine salmon, oil, lemon juice, olives, red onion, parsley and capers in a small bowl.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
ALL RIGHTS RESERVED © 2019 EatingWell.com Printed From EatingWell.com 6/15/2019