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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


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.



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)


  • 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.


  • 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

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