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 - great for making ahead for a healthy lunch or a light dinner.
Ingredients
- 1/2 onion yellow or red, 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 tinned salmon drained, 12 oz.
- 1 cup celeriac root kohlrabi or another radish
- 1/2 -1 cup cucumber diced
- 1/2 -1 cup red pepper 1/2 red pepper, diced
- 1 large celery stick diced
- 1 medium carrot diced
- 1-2 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
Calories: 544kcal | Carbohydrates: 19g | Protein: 45g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 157mg | Sodium: 1532mg | Potassium: 1254mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7618IU | Vitamin C: 108mg | Calcium: 565mg | Iron: 3mg
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