This simple salmon salad is the perfect recipe for repurposing leftover fillets, a quick and easy mixture that you can scoop onto a salad, roll into a wrap, or layer onto sandwich bread. Just flake up leftover salmon, add a few flavorful ingredients, and you've got a punchy new meal.
Unlike typical fish salads, this salmon salad is made with greek yogurt instead of mayo for a slightly more protein-forward approach. If you’re following a keto diet, opt for a full fat yogurt. If you’re watching your calorie intake, you can use a lower fat yogurt.
I love this salmon salad as an alternative to canned tuna, since salmon is an amazing source of omega-3 fats, vitamin B12, vitamin D and protein. And unlike canned tuna, salmon is low in mercury.
About Brooke Scheller, DCN, CNS:
Dr. Brooke Scheller is a Doctor of Clinical Nutrition and Board Certified Nutrition Specialist. She specializes in functional nutrition to support gut health, mood and mental health, and alcohol use. Dr. Brooke has over 12 years of training and experience in nutrition and functional medicine and has worked with both individuals and large organizations building nutrition programs to scale. She is also the founder of Condition Nutrition, a nutrition consultancy working with start up organizations in personalized nutrition, supplements, and health-tech.
