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.