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Salmon Salad Mix
Total Time
10 mins
Course: Mains & Sides
Servings: 2 cups
  • 1 can 4.75 ounce salmon, drained
  • 1/4 cup pickle relish dill or sweet or chopped pickles
  • 1/4 cup plain nonfat yogurt
  • 2 Tablespoons light mayonnaise
  • 2 Tablespoons lemon juice about 1/2 lemon
  1. Add relish, yogurt, mayonnaise and lemon juice.
  2. Mix together until well combined.
  3. Chill before serving. Serve on a bed of salad greens or use as a sandwich filling.
  4. Refrigerate leftovers within 2 hours.
  • Small bones are soft after canning. They can be mashed and eaten for more calcium.

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