I wasn’t planning to post this recipe as I was making it because, well, there’s not much of a recipe to follow. I wanted a quick lunch one afternoon and basically looked in the cabinet, found a can of salmon and went from there. I chopped up some cucumber, red pepper, and avocado, added a little mayo and garlic salt and voila! Lunch is served. Mid-meal, I decided it was definitely “blog-worthy” and I jumped up, grabbed my camera, and snapped some pictures.
I made open faced sandwiches with it, but it would also be great on top of some spinach or in a wrap. The next day, I topped another open faced salmon salad sandwich with some havarti cheese and melted it under the broiler. As usual, cheese makes everything better but it was definitely a great sandwich without the cheese too. The red pepper and cucumbers gave the salmon salad a nice crunch while the avocado balanced it out with its smooth and creamy texture. Altogether, the flavors are fresh and with just a little bit of mayonnaise, my version of salmon salad is definitely bikini-season-friendly. Not only that, but it’s packed with Omega-3 fatty acids from the salmon and monounsaturated fat (the good kind) from the avocado. But most importantly, it tastes good.
1 can of salmon (I think it was 7.5 oz)
1/2 cucumber, peeled, deseeded, and diced
1/2 bell pepper, diced
1 avocado, diced
2-3 tbsp low-fat mayonnaise
Garlic salt, to taste
Pepper, to taste
Combine all ingredients in bowl and mix.