Ingredients:

  • 12 oz canned wild salmon, drained
  • 0.5 cup celery, finely diced
  • 0.25 cup red onion, minced
  • 2 tbsp avocado oil mayonnaise
  • 2 tbsp plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tsp capers, drained and chopped
  • 2 tbsp fresh dill, chopped
  • 0.25 tsp cracked black pepper
  • 1 pinch sea salt

Instructions:

  1. Drain the salmon. Open the 12 oz canned wild salmon and press the lid down firmly to remove as much liquid as possible. Note: Excess moisture is the number one cause of a soggy salad.
  2. Clean the fish. Transfer the salmon to your bowl and check for any stray bones or skin if you didn't buy the boneless variety.
  3. Flake the protein. Use a fork to gently break the salmon into large, bite-sized chunks. Stop once you see distinct flakes.
  4. Prep the aromatics. Finely dice the 0.5 cup celery and mince the 0.25 cup red onion into uniform pieces.
  5. Whisk the dressing base. In a separate small bowl, combine 2 tbsp avocado oil mayo, 2 tbsp Greek yogurt, 1 tbsp Dijon, and 1 tbsp lemon juice.
  6. Add the seasonings. Stir in the 1 tsp chopped capers, 2 tbsp fresh dill, 0.25 tsp black pepper, and a pinch of sea salt.
  7. Combine ingredients. Pour the dressing over the flaked salmon and add the diced celery and onion.
  8. Fold gently. Use your spatula to turn the mixture over until everything is coated. Do not over mix or the salmon will turn into a paste.
  9. Taste and adjust. Grab a cracker and try a bit; add another squeeze of lemon if it needs more lift.
  10. Chill briefly. Let the salad sit in the fridge for 5 minutes until the flavors have melded and the temperature is crisp.