Name: Healthy Salmon Salad (With Avocado & Greek Yogurt)
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1 can (or 1 cooked fillet) salmon, flaked; 1 ripe avocado; 1/3 cup plain Greek yogurt; 1 celery stalk, diced; 2 tablespoons red onion, diced; 1 tablespoon fresh dill, chopped; 1/2 teaspoon garlic powder; 1 tablespoon lemon juice; Salt and pepper, to taste

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This Healthy Salmon Salad with Avocado and Greek Yogurt is a quick, creamy, and protein-rich dish that comes together in just 20 minutes. Made with fresh dill, celery, red onion, lemon, and garlic powder, it’s flavorful, refreshing, and versatile. You can serve it in sandwiches, wraps, salads, or grain bowls for an easy, nourishing meal.

Healthy Salmon Salad (With Avocado & Greek Yogurt)

Why You’ll Love This Recipe

This recipe is a lighter, healthier twist on traditional salmon or tuna salad. Using Greek yogurt and avocado instead of mayonnaise adds creaminess while boosting protein and healthy fats. It’s easy to customize with your favorite herbs or veggies, and works with either canned salmon for convenience or freshly cooked salmon for a more elevated version.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

canned or cooked salmon
ripe avocado
plain Greek yogurt
celery, diced
red onion, diced
fresh dill, chopped
garlic powder
lemon juice
salt and pepper

Directions

In a large bowl, add salmon, avocado, Greek yogurt, celery, red onion, dill, garlic powder, and lemon juice.
Mash the salmon and avocado together with a fork, then stir until all ingredients are well combined.
Season with salt and pepper to taste.
Serve immediately in sandwiches, on toast, inside pita or lettuce wraps, or as a topping for salads and bowls.

Servings and timing

Yield: 2 servings
Prep time: 20 minutes
Total time: 20 minutes

Variations

Herb swap: Use parsley, basil, or chives instead of dill.
Crunchy twist: Add diced cucumber, carrots, or bell peppers.
Spicy version: Mix in a pinch of cayenne or a spoonful of sriracha.
Creamier option: Increase the avocado or yogurt for a richer texture.
Different protein: Try this same recipe with canned tuna or shredded chicken.

Storage/Reheating

This salmon salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day. Stir well before serving, as the avocado and yogurt may slightly change texture. Freezing is not recommended.

FAQs

Can I use canned salmon for this recipe?

Yes, canned salmon works perfectly and makes this recipe quick and easy.

What type of salmon is best?

You can use canned pink or sockeye salmon, or leftover cooked salmon fillets.

Do I need to remove the skin and bones from canned salmon?

Some canned salmon comes with skin and bones, which are edible and full of nutrients, but you can remove them if you prefer.

Can I make this recipe dairy-free?

Yes, replace Greek yogurt with a dairy-free yogurt alternative.

Can I make it ahead of time?

Yes, but it’s best enjoyed the same day since avocado may brown slightly.

Can I replace avocado with something else?

Yes, mashed chickpeas or extra Greek yogurt can be used in place of avocado.

Is this good for meal prep?

It’s best made fresh, but you can prep the veggies and herbs ahead of time to save time.

Can I use tuna instead of salmon?

Yes, canned tuna works well as a substitute.

What’s the best way to serve this salad?

It’s delicious in wraps, sandwiches, on toast, with crackers, or over leafy greens.

Is this recipe gluten-free?

Yes, as written it is gluten-free. Just serve with gluten-free bread or crackers if desired.

Conclusion

This Healthy Salmon Salad with Avocado and Greek Yogurt is a creamy, protein-packed recipe that’s both quick and versatile. With fresh herbs, crunchy veggies, and zesty lemon, it’s a refreshing alternative to heavier mayo-based salads. Perfect for sandwiches, wraps, or light meals, it’s a nourishing option you’ll want to make again and again.