Salmon Salad Two Ways
Ingredients
Salmon Salad
- 2 cans Oregon’s Choice Chinook Salmon, drained
- 3 oz cream cheese, softened
- 3 tbsp unsweetened greek yogurt
- ½ cup celery, finely diced
- 1-2 tbsp fresh chives, minced
- 1-2 tbsp fresh parsley, minced
- 1-2 tbsp fresh dill, minced
- ½ tbsp capers, chopped
- Salt and pepper, to taste
Lettuce Wraps
- Butter Lettuce
- Prepared salmon salad
- Sesame seeds
- Freshly cracked black pepper
Avocado Toast
- Toasted sourdough
- Prepared salmon salad
- Ripe avocado, sliced
- Dill
- Freshly cracked black pepper
- Red pepper flakes
Directions
- Combine all salmon salad ingredients into a medium sized bowl and mix until thoroughly combined. Add 2 tbsp each of fresh herbs for more if desired.
- To make the lettuce wraps, add the desired amount of prepared salmon salad onto butter lettuce. Sprinkle the lettuce wraps with sesame seeds and pepper.
- To make avocado toast, spread the desired amount of prepared salmon salad over the toast. Top with sliced avocado, more dill, pepper, and red pepper flakes.
