Ready-to-Eat Salmon Salad
Salmon salad made from seafood pouches and simple ingredients is stuffed in an avocado for serving. Makes a great Whole30 compatible lunch.
Servings: 2
Ingredients
- 10.5 ounces packed sockeye salmon 3 Ready-to-Eat Wild Sockeye Salmon pouches
- ½ cup diced celery
- ½ cup diced scallions
- ¼ cup chopped fresh parsley or herb of your choice
- 1 lemon
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon hot pepper sauce
- ¼ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- Avocados for serving optional
Instructions
- In a medium bowl, add juice of one lemon, mayonnaise and mustard. Whisk together to create the base of the dressing. Add in hot pepper sauce, paprika, salt and pepper. Whisk to combine.
- Add diced celery, scallions and chopped herbs to the bowl, along with 3 pouches of Ready-to-Eat Wild Sockeye Salmon from Seabear. Stir well to combine and refrigerate or serve immediately stuffed into avocado halves.
- Store in an air-tight container in the refrigerator. Salmon salad stays fresh in the refrigerator for up to 3 days.