Salmon Salad

Salmon SaladRecipe
Photo: Travis Rathbone
Serves: 2


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1 7.5-oz. can wild salmon, drained, skin and large bones removed
1 tablespoon basil pesto
1 tablespoon olive oil mayonnaise
1 small clove garlic, minced
2 drained oil-packed sun-dried tomatoes, finely chopped
5 pitted kalamata olives, finely chopped
2 scallions, finely chopped
1 teaspoon balsamic vinegar
Salt and freshly ground black pepper
1 ripe but firm avocado, halved, pit removed
1 tablespoon pine nuts, toasted, optional


Prep: 15 Minutes

1. In a bowl, combine salmon, pesto, mayonnaise, garlic, sun-dried tomatoes, olives, scallions and vinegar; mash with a fork. Add a little water to adjust texture, if necessary. Season with salt and pepper.

2. Spoon salmon salad into avocado halves, sprinkle with toasted pine nuts, if desired, and serve.

Created date

March 2014

Nutritional Information

Calories 361
Fat 31 g
Satfat 5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14 g
Carbohydrate 13 g
Fiber 8 g
Cholesterol 37 mg
Iron 2 mg
Sodium 601 mg
Calcium 136 mg