Light Salmon Salad
This salmon salad recipe is light and delicious. It's made with extra light mayonnaise, low fat yoghurt, celery, capers and salmon. Enjoy as is or spread thickly on crusty bread.
Ingredients
Serves: 4
- 2 (213g) tins salmon, drained, skin and bones removed, crumbled
- 2 tablespoons extra light mayonnaise
- 2 tablespoons plain low fat yoghurt
- 125g celery, chopped
- 2 tablespoons capers
- 1/8 teaspoon ground black pepper
- 8 leaves lettuce
Method
Prep:5min ›
Ready in:5min
- In a large bowl combine the mayonnaise, yoghurt, celery, capers and pepper. Mix well and then add the salmon and toss. Serve on a bed of lettuce leaves.
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Reviews & ratings
Average global rating:
(84)
Reviews in English (66)
I hate tuna salad but I love salmon. I substituted dill for capers and added a little chopped onion. Yummy! - 21 Mar 2001 (Review from Allrecipes US | Canada)
This was really good. I made the following revisions: I used 4 tablespoons of Mayo with Olive Oil only. I used about 2 T of fresh dill, 1/2 tsp of lemon juice, no capers, 1 cup of chopped celery, 1/8 tsp of garlic powder, and fresh pepper. I also threw in 2 green onions sliced small. Very tasty and now I can get find another use for canned salmon other than salmon cakes! Thanks! - 06 Jun 2010 (Review from Allrecipes US | Canada)
My husband and I loved this recipe! I used left-over grilled salmon rather than the canned. I added chopped walnuts, cut back on the celery and capers, and used a couple of shakes of cayenne rather than the black pepper. I served it on bagels with slices of smoked mozzarella, chopped tomatoes and lettuce. FABULOUS!! - 20 May 2005 (Review from Allrecipes US | Canada)
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