
Ingredients
2 tablespoons mayonnaise (light)
1 cup pickle relish (dill or sweet or chopped pickles)
1 cup plain yogurt (nonfat)
2 tablespoons lemon juice (about 1/2 lemon)
1 can salmon (14.75 oz, drained)
Steps
1. Remove skin and large bones from salmon. In a medium bowl, break up salmon and mash small bones with a fork.
2. Add relish, yogurt, mayonnaise and lemon juice.
3. Mix together until well combined.
4. Chill before serving. Serve on a bed of salad greens or use as a sandwich filling.
5. Refrigerate leftovers within 2 hours.
U.S. Department of Agriculture. Nutrition.gov Website. Salmon Salad Mix. Recipe source: Source Oregon State University Extension.. Available at nutrition.gov/recipes. Access date: 09-05-2024.