Hi! Stacy, here, interrupting all your splashing and sunbathing fun to give a shout out to a staple recipe in our kitchen, simply known as: Salmon Salad. This has been in the weekly summer lunch rotation for yearrrrrssss and it’s the only way I’ll get my 6 year old to happily eat fish. She loves this stuff and is actually the one who asked me to “put it on the blog.” If you like bright flavor, crisp freshness, and being happy, read on.
Salmon Salad here we come…
Step one: Get over the fact that the salmon is from a can. If you want to go through the process of cooking off some flaky salmon, go for it. Convenience wins the day here for me.
Step two: mix up all the ingredients in a giant bowl and let this salad, with its good fats, flavor and crunch, be your lunch for the next few days. Sign me up please!
Here’s the thing I love about making this salad: I just need one bowl and a few ingredients that I almost always have on hand. And this baby is easy to switch up: don’t have almonds? Use something else that gives crunch, like sunflower seeds or just more apples and celery. Raisins work just fine here but my girl and I love that touch of tart that cranberry brings to this.
Serving Salmon Salad
I like to serve this on some lettuce and depending on what kind of greens, either wrapping it up “taco style” (butter lettuce is great here) or just mixing it all up and eating with a fork. It’s always a good idea to have some kind of cracker with this too! Also – if you want to add a big ol’ handful of herbs (I’m partial to parsley and dill here) than please do so! If you love mayonnaise, add a touch. I will typically put some herbs and sometimes some mayonnaise on my serving right before I eat it. Y’all – I’m telling you, it’s difficult to go wrong here.
This will last around 4 days in the fridge so it’s great for meal prep! If you plan on saving it in the fridge, store the chopped apples separately with a squeeze of lemon juice (this will keep the apples from getting mushy – no thanks!) Just toss them on right before you eat and you’ll be good! Happy eating friends!
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Salmon Salad
Description
Easy to make and full of satisfying crunch and flavor, this salmon salad is great for meal prep and is sure to please!
Ingredients
1 14.5 oz can of salmon (I use bone in, skin on)
1/4 cup freshly squeezed lemon juice
1 apple, chopped (our favorites are honeycrisp and pink lady)
2 celery sticks, chopped
3/4 cup slivered almonds (or any other nut)
3/4 cup dried cranberries
1/2 teaspoon sea salt
2 tablespoons honey (optional)
2 tablespoons mayonnaise (optional)
2 tablespoons fresh herbs of choice (my favorites are a combination of dill and parsley)
Choice of lettuce or crackers for serving (see note)
Instructions
Drain salmon and place in a large bowl, breaking the salmon up with a fork until the bones and skin are no longer visible.
Add in the rest of the ingredients and toss well (store apples separately with a squeeze of lemon juice if you aren’t going to eat the day of).
Serve inside butter lettuce like a wrap, or on top of greens or with crackers!
Notes
The mayonnaise, honey and herbs are optional. Go with what sounds good to you!
If you don’t like salmon, tuna works wonderfully here!
This will last 4 days in the fridge. If you are planning on storing this long, just store your apples separately with a squeeze of lemon juice and toss with the salmon right before eating.
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