Description
This Healthy Salmon Salad with Avocado and Greek Yogurt is a light, creamy, and protein-rich dish made in just 20 minutes. Packed with fresh dill, crunchy celery, tangy lemon, and red onion, it’s refreshing and versatile. Perfect for sandwiches, wraps, grain bowls, or salads, it’s a nourishing alternative to traditional mayo-based salads.
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
Instructions
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In a mixing bowl, combine salmon, avocado, Greek yogurt, celery, red onion, dill, garlic powder, and lemon juice.
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Mash the salmon and avocado with a fork, mixing until creamy and well combined.
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Season with salt and pepper to taste.
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Serve immediately in sandwiches, wraps, on toast, in lettuce cups, or as a topping for salads and bowls.
Notes
- Swap dill for parsley, basil, or chives for a different flavor.
- Add diced cucumber, carrots, or bell peppers for crunch.
- Spice it up with cayenne, chili flakes, or sriracha.
- Use tuna or shredded chicken instead of salmon for variation.
- Best eaten fresh—avocado may brown if stored too long.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: American
