High Protein Salmon Salad
High Protein Salmon Salad
Ingredients
- 480 g salmon fillets, cooked
- 140 g avocado
- 160 g 0% fat Greek yogurt
- 2 lemon, juiced
- 200 g cucumber, chopped
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- 1 tablespoon hot sauce, optional, such as Sriracha
- 2 tablespoons fresh dill, optional, chopped
Instructions
- 1
Place the cooked salmon fillets into a large mixing bowl. Break them apart slightly with a fork.
⏱️ 2 min
- 2
Scoop out the flesh of the avocado and add it to the bowl with the salmon.
⏱️ 2 min
- 3
Add the 0% fat Greek yogurt to the bowl.
⏱️ 1 min
- 4
Squeeze the juice from the lemons directly into the mixture.
⏱️ 1 min
- 5
Add the chopped cucumber to the bowl.
⏱️ 1 min
- 6
Season the ingredients with salt and pepper to your liking.
⏱️ 1 min
- 7
If desired, add the hot sauce and fresh dill to the bowl.
⏱️ 1 min
- 8
Mix all the ingredients together thoroughly in the bowl until well combined and a salad-like consistency is achieved. You can use a fork to mash the avocado and salmon slightly as you mix.
⏱️ 6 min
- 9
Serve immediately on toast, crackers, in wraps, or with jacket potatoes. Alternatively, store in an airtight container in the refrigerator for up to 3-4 days.
Kitchen Tools
Nutrition Facts (per serving)
High Protein Salmon Salad
- 480 g salmon fillets, cooked
- 140 g avocado
- 160 g 0% fat Greek yogurt
- 2 lemon, juiced
- 200 g cucumber, chopped
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- 1 tablespoon hot sauce, optional, such as Sriracha
- 2 tablespoons fresh dill, optional, chopped
Instructions
- 1
Place the cooked salmon fillets into a large mixing bowl. Break them apart slightly with a fork.
⏱️ 2 min - 2
Scoop out the flesh of the avocado and add it to the bowl with the salmon.
⏱️ 2 min - 3
Add the 0% fat Greek yogurt to the bowl.
⏱️ 1 min - 4
Squeeze the juice from the lemons directly into the mixture.
⏱️ 1 min - 5
Add the chopped cucumber to the bowl.
⏱️ 1 min - 6
Season the ingredients with salt and pepper to your liking.
⏱️ 1 min - 7
If desired, add the hot sauce and fresh dill to the bowl.
⏱️ 1 min - 8
Mix all the ingredients together thoroughly in the bowl until well combined and a salad-like consistency is achieved. You can use a fork to mash the avocado and salmon slightly as you mix.
⏱️ 6 min - 9
Serve immediately on toast, crackers, in wraps, or with jacket potatoes. Alternatively, store in an airtight container in the refrigerator for up to 3-4 days.