SSM Cardinal Glennon Children's Medical Center
(314) 577-5600

Salmon Salad

Nutritional label

Prep time: 10 minutes

Recipe makes: 2 servings

  • 8 oz. canned salmon (packed in water, not oil)
  • 1 small carrot
  • 1 tbs. cucumber
  • 1 scallion
  • 1 tbs. fat-free plain Greek yogurt or low-fat/fat-free mayonnaise
  • ½ tsp. black pepper
  • Juice of ½ lemon
Equipment and Supplies:
  • Knife and cutting board
  • Medium mixing bowl
  1. Peel and dice the carrot. Remove ends from the scallion and finely chop. Dice the cucumber.
  2. Drain salmon. Put all ingredients in a mixing bowl. Stir well to combine.

Tip: This recipe is tasty on its own, but it's also great served over a bed of lettuce.

Reviewed by: Meredith Parkinson, RD