Delicious Veggie Packed Salmon Salad
I’m a huge fan of this salmon salad because it’s packed with veggies, it tastes delicious, and it’s hella nutritious. It makes an awesome weekday lunch that everyone will enjoy; whether it’s on bread, in a regular or nori wrap, or on top of a mountain of greens (my personal favourite).
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Makes about 4 servings but is great doubled, and takes about 5 minutes to whip up.
Ingredients
1 Can of Wild Salmon with bones and skin, drain out extra water in the can.
1 Large Carrot, shredded
1 Celery Stalk, finely chopped
A good handful of Spinach, finely chopped
A small handful of Fresh Parsley, finely chopped
1 Green Onion, finely chopped
1 TBSP Capers. Check the ingredients and choose the ones with the least ingredients.
Salt and Pepper to taste
1/4 Cup Mayonnaise (See my easiest homemade mayo ever recipe! The taste is so much better, and using avocado oil ensures that you’re getting good, healthy fats).
If mayo isn’t working for you this is also delicious with a squeeze of fresh lemon juice and a drizzle of olive oil. Or balsamic dressing for everything. (See recipe in my salad dressing basics post).
OR! If you’re doing the AIP and really want that creamy vibe, try blending an avocado with a splash of olive oil and lemon juice, and either mix that in or dollop it on top. It’s good.
A good amount of mixed greens (optional). See Tips and Thoughts below.
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Instructions
Dump all of the ingredients into a bowl (aside from the mixed greens) big enough to let you easily have room to stir it up.
Stir it up.
Serve it on something. Or honestly, just eat it with a spoon right there at the counter. (See below for serving suggestions).
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Tips And Suggestions.
I love to serve this on a really big pile of greens. It’s filling, super easy to make, and travels well… as long as you don’t leave your lunch in the blazing sunshine! (Bring it in a cooler).
If I’m bringing this to go, I do like to keep the salmon salad part separate and add it to the greens just before I eat it. Then I kinda chop/mix it all together and CHOW.
I make this one batch and it makes 2 sandwiches for my kids lunches, and 2 grownup size salads. This also doubles well for multi lunch making mastery, and is obviously a powerhouse dinner as well.
If you’re living solo, this will easily feed you 3 or 4 meals. I advise switching up your foundation. Maybe on spinach, arugula, and baby kale one day, then on tossed salad packed with all kinds of veggies the next, then with sweet potato fries and sauteed bok choy the next.
Using one protein in many ways is basically how I survive.
It’s ALSO quite delicious in your favourite wrap, including nori! (sushi seaweed). This is a great option for anyone who’s tired of greens but can’t have grains. Add in cucumbers cut into matchsticks and some avocado, and if you can find it, some clean wasabi paste.
If you’re doing the AIP diet this is great with the avocado “mayo”, or just mash the avocado on the nori before you add the salmon salad. It’s wonderful to have something like this every now and then!
I know, this is quite basic.
But it’s also delicious and worth sharing, because it turns out we should all be eating a rainbow of plants each day and this salad is super helpful for that. Combined with the awesomeness of wild caught salmon and you truly can’t go wrong.
I hope you enjoy it, and if you do, please share wide and free to get everyone eating this phytonutrient rich, and filling lunch/dinner.
Let me know how it turns out for you.
A Short Story.
When I was a girl we really didn’t have any money, but we did live steps aways from the ocean.
Being that it was the 80’s, and the ocean was full of fish, we could easily catch salmon right out front of our house. Casting off the rocks, or taking our canoe out for the evening bite. Getting eaten alive by swarms of mosquitoes so thick it was a bit like having a dirty cloud following you around.
We would do these epic sessions of pressure canning that I remember feeling a bit like cooking, but mostly like a science experiment that lasted for days and days. I’m sure it was just a regular amount of time, but memories are funny like that.
In the end of that week long extravaganza 😏 we would have a pantry stocked with rows of beautiful canned salmon. Summer, preserved for long cold winter days.
What a gift that was. To grow up with that experience.
We never took it for granted, and we were always grateful.
Each time I make this salad it brings back those memories. I think in part because my mom was CLASSIC for putting ALL the veggies under the sun in EVERYTHING she made. It was a bit out of hand… this recipe isn’t.
Thanks for reading and for being here, and I hope you enjoy this for lunch one of these days!
Xox,
Gwen
