Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Canned salmon salad with mayo dressing

Canned Salmon Salad With Curry-Spiced Mayo Dressing

  • Author: Irena Macri
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: Chopped
  • Cuisine: Australian
  • Diet: Gluten Free

Description

Easy to make and super nutritious, this canned salmon salad comes with a variety of crunchy, raw vegetables and a delicious curry-spiced mayonnaise dressing. It’s paleo, Whole30, keto and gluten-free friendly and great for making ahead for a healthy lunch or a light dinner.


Ingredients

Scale

1/2 yellow or red onion, finely diced
Juice of 1/2 lemon (2 tablespoons, you can add a little more)
1/4 cup mayonnaise
2 teaspoons mild curry powder
1/2 teaspoon salt
350 g / 12 oz. tinned salmon, drained
1 cup diced celeriac root or kohlrabi (or another radish)
1/21 cup diced cucumber
1/21 cup diced red pepper (1/2 red pepper)
1 large celery stick/rib, diced
1 medium carrot, diced
12 tablespoons pumpkin seeds(or other seeds/nuts)


Instructions

  • Combine diced onion, lemon juice, mayonnaise, curry powder and salt in a bowl. Set aside.
  • Dice and add the rest of ingredients. Combine well and enjoy. Store for up to 2-3 days in the fridge in an airtight container.

Nutrition

  • Serving Size: Half of the salad
  • Calories: 516
  • Sugar: 8.1 g
  • Sodium: 957.8 mg
  • Fat: 31.4 g
  • Saturated Fat: 5.1 g
  • Carbohydrates: 17.7 g
  • Fiber: 6.8 g
  • Protein: 43.4 g
  • Cholesterol: 100.8 mg

Keywords: Salmon, Canned Fish, Whole30, Paleo, Keto, Curry, Mayonnaise, Lunch

150 Shares
Share via
Copy link
Powered by Social Snap