Citrus-Dill Salmon Salad with Avocado and Mixed Greens

This salmon salad is a quick, low-carb way to add heart- and brain-healthy omega-3s to your meals. It’s flavorful, satisfying, and perfect for lunch.

Whether you’re using leftover cooked salmon or canned salmon from the pantry, this recipe comes together fast and tastes great. It’s creamy yet light, and the celery adds a pleasant crunch that makes each bite satisfying.

This salad is excellent for meal prep—make a batch and enjoy it for lunches all week. It’s similar in style to tuna or chicken salad recipes but has the added nutrition of salmon’s omega-3s and B vitamins. Use it on a bed of greens, in a lettuce wrap, or on bread for a quick sandwich.

RECIPE INGREDIENTS – WHAT YOU NEED

1. Salmon – Use leftover cooked salmon or canned salmon. Salmon provides omega-3 fatty acids, protein, potassium, and B vitamins.
2. Greek Yogurt – Adds creaminess and extra protein. Combining Greek yogurt with a bit of mayo keeps the salad rich without being overly heavy.
3. Mayonnaise – Helps create a smooth, creamy texture. Use your preferred variety.
4. Celery – Adds crunch and freshness, plus antioxidants, folate, potassium, and vitamin C.
5. Lemon Juice – Fresh lemon brightens the flavor and adds a touch of acidity.
6. Seasonings – Dill weed, salt, black pepper, and smoked paprika complement the salmon’s flavor.

HOW TO MAKE SALMON SALAD

1. In a medium bowl, combine the salmon, Greek yogurt, mayonnaise, diced celery, lemon juice, and seasonings. Stir until everything is evenly mixed.

2. Serve the salad on bread for a sandwich, over a bed of lettuce, stuffed into avocado halves or tomatoes, or with crackers. Enjoy!

VARIATIONS AND SUBSTITUTIONS

Customize this salad to suit your taste. A few ideas:

• Red onion: Finely chopped red onion adds bite and color.
• Spicy mustard: Add 1–2 teaspoons for tang and heat.
• Fresh herbs: Parsley, chives, basil, or oregano brighten the flavor.
• Pickles: Chopped dill pickles add a tangy crunch.
• Avocado: Mash in half an avocado for extra creaminess and healthy fats.
• Tomatoes: Cherry, grape, or chopped sun-dried tomatoes bring sweetness and acidity.

SALMON SALAD RECIPE FAQS

How long does salmon salad last?

Store in a sealed container in the refrigerator for up to 3 days. Check for any signs of spoilage after that.

What should I serve with salmon salad?

Serve it on lettuce, cucumbers, or tomatoes for a low-carb option, or on your favorite bread or crackers. It also works well in wraps or stuffed into hollowed tomatoes or avocado halves. Fresh fruit on the side rounds out the meal nicely.

Can I omit the mayo?

Yes. Replace mayonnaise with additional Greek yogurt, mashed avocado, or a bit of mustard. Any swap will alter the flavor and texture, so adjust seasonings to taste.

Is salmon salad gluten-free?

Yes—this recipe is naturally gluten-free when served without bread or with gluten-free bread or crackers.

If you try this recipe, consider sharing your photo on Instagram; tagging and feedback help others discover recipes that work well.

Salmon Salad Recipe

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5 from 1 review

• Author: Maryea Flaherty of Happy Healthy Mama
• Total Time: 10 minutes
• Yield: 4 servings
• Diet: Gluten Free