Salmon Salad
This is a nice way to use an extra piece of cooked salmon. You can substitute your own favorite dressing or spice blend for the ranch.
INGREDIENTS | SERVES 4
Carb Level: Low
- 2 tablespoons capers, rinsed and drained
- 3 tablespoons mayonnaise
- 2 tablespoons ranch dressing
- 1 tablespoon chopped fresh parsley
- Seasoned salt, to taste
- Freshly cracked black pepper
- 16 ounces cooked salmon, skinned, boned, dark vein removed, and cut into bite-sized pieces
- 2 tablespoons chopped red onion
- Lemon wedges, for garnish
Combine the capers, mayonnaise, ranch dressing, parsley, salt, and pepper in a small bowl; mix well.
Combine the salmon and red onion in a medium-sized bowl and lightly toss together.
Add two-thirds of the dressing mixture to the salmon mixture and toss to combine. If needed, add more dressing, 1 teaspoon at a time, until desired consistency is achieved.
Taste and adjust seasoning as desired. Refrigerate until ready to serve. Garnish with lemon wedges.
Per serving:
| Carbohydrate: | 1g |
| Protein: | 23g |
| Fat: | 17g |
Tasty Salad Additions
Looking for things to add to salads without adding a lot of carbs? Low-carb salad additions include shaved Parmesan, blue cheese crumbles, goat cheese crumbles, and crispy bacon bits, to name just a few.
