Ingredients
- 2 6-ounce cans of wild salmon, drained
- 1/4 cup plain Greek yogurt
- 1/4 cup celery finely chopped
- 2 tablespoons red onion finely chopped
- 1 tablespoon fresh dill chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
Instructions
- In a large mixing bowl, combine the drained salmon, Greek yogurt, celery, red onion, dill, Dijon mustard, lemon juice, pepper, and salt.
- Mix thoroughly until all ingredients are well combined and the salmon is evenly distributed.
- Serve the salmon salad on whole-grain bread for a sandwich, atop a bed of greens, or enjoy it by itself for a lighter option.
