10-Minute Salmon Salad with Lemon, Capers, and Dill | Kat Can Cook

Kat Can Cook

Name: 10-Minute Salmon Salad with Lemon, Capers, and Dill
Prep time: 10 min
Total time: 10 min
Yield: 5
Cuisine: International
Ingredients: David's Kosher Salt; Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper; Celery Stalk; Fresh Dill; Best Foods Real Mayonnaise Mayonnaise; Organic Red Onion Bag; O Organics Capers, Organic, Non Pareil; O Organics Parsley, Organic; Yoplait Oui French Style Black Cherry Whole Milk Yogurt, Glass Yogurt Jar; Asturi Bruschettini, Classico Virgin Olive Oil; Oppy Organic Meyer Lemons; Chicken of the Sea Pink Salmon

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10-Minute Salmon Salad with Lemon, Capers, and Dill

Serves 510 mins prep0 mins cook

A quick and easy gluten-free salmon salad with fresh herbs, lemon, capers, and a creamy yogurt-mayonnaise dressing, perfect for lunch or brunch.

0 servings

What you need

tbsp kosher salt

Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper

dash freshly cracked black pepper

celery stalk

tbsp fresh dill

cup mayonnaise

red onion

cup capers

cup fresh parsley

Yoplait Oui French Style Black Cherry Whole Milk Yogurt, Glass Yogurt Jar

tbsp plain yogurt

Asturi Bruschettini, Classico Virgin Olive Oil

tbsp extra-virgin olive oil

lemon

can salmon

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Instructions

To a large bowl, add parsley, dill, mayonnaise, yogurt, oil, lemon zest and juice and a pinch of salt and pepper. Whisk until blended. Add canned salmon, breaking it up with a fork into the dressing. Mix in celery, onion, and capers with another pinch of salt and pepper to taste. Serve with crackers, in a sandwich, or alongside hard-boiled eggs and toast for brunch.

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