Tuna salad is typically loaded up with mayonnaise, which adds calories and fat. This delicious makeover, which uses salmon instead of tuna, cuts the calories while adding nutrients.
RECIPE
Salmon Salad
Makes 4 Servings
Two 5- or 6-ounce can boneless, skinless salmon, drained and flaked
1 medium carrot, shredded (about 1/2 cup)
1/4 cup light mayonnaise
1 tablespoon honey mustard
Salt and freshly ground black pepper
A few pinches fresh or dried dill, optional
Scooper options: Baked tortilla chips, cucumber wheels, mini whole wheat pitas, whole grain crackers
1. Combine the salmon, carrot, mayonnaise, honey mustard, salt and pepper to taste, and dill as desired in a medium bowl and mix well.
2. Divide the salmon salad between two plastic containers with tight-fitting lids, and place optional “scoopers” in separate containers.
Nutrition Information per Serving (1/3 cup): 140 calories, 7g fat (1.5g saturated, 1.1g omega-3), 520mg sodium, 5g carbohydrate, 0g fiber, 13g protein, 45% vitamin A