Mediterranean Salmon Salad

Name: Mediterranean Salmon Salad
Prep time: 5 min
Total time: 5 min
Yield: 4 Servings
Ingredients: 4 (6-oz) cans wild caught salmon; 1 large avocado; 1/3 cup red onion; 1 cup sun-dried tomatoes; ½ cup feta cheese; ½ cup plain Greek yogurt or mayonnaise; 2 Tbsp fresh lemon juice; ½ tsp garlic powder; 1 tsp dried dill; ½ tsp sea salt; ¼ tsp black pepper

User Reviews

4.3

81 reviews

Good

Prep Time
5 mins
Total Time
5 mins
Servings
4 Servings
Calories
344 kcal
Course
Main Course
Cuisine
American

Mediterranean Salmon Salad

Tyler Espinosa

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Canned Salmon Salad with avocado, sun-dried tomatoes, feta cheese, onion, and dill with a creamy dressing is a high-protein, low-carb meal that is so full of flavor!

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Ingredients

Servings

4 (6-oz) cans wild caught salmon drained*
1 large avocado sliced
1/3 cup red onion thinly sliced
1 cup sun-dried tomatoes drained
½ cup feta cheese

Dressing:

½ cup plain Greek yogurt or mayonnaise
2 Tbsp fresh lemon juice
½ tsp garlic powder
1 tsp dried dill
½ tsp sea salt
¼ tsp black pepper

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Instructions

Open the canned salmon and drain the juices out. Transfer the salmon to a large bowl along with the sliced avocado, chopped red onion, sun-dried tomatoes, and feta cheese.
Add in the Greek yogurt (or mayo), lemon juice, garlic powder, dried dill, and sea salt. Toss everything together until the salmon salad is nice and creamy and well-combined.
Taste the salmon salad for flavor and add more sea salt or lemon juice to your personal taste. Enjoy the salmon salad as is or enjoy it on top of a green salad or as a sandwich. Serve it on romaine lettuce or butter lettuce to make lettuce wraps.

Notes

*You can easily use leftover baked salmon or tuna instead of canned salmon
Store leftover salmon salad in an airtight container or individual meal prep containers for up to 3 days.