Salmon Salad
Cool, creamy salmon mixed with crunchy cabbage, onion, celery, and avocado. It’s refreshing, filling, and super easy to turn into leaf wraps.
Servings: 4 Servings
Calories: 658kcal
Equipment
- Skillet or frying pan
- Spatula or tongs
- Large mixing bowl
- Two forks (for shredding)
- Knife + cutting board
Ingredients
- 4 salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 red cabbag thinly chopped
- 1/2 red onion thinly sliced or chopped
- 1 avocado cubed
- 1 celery stick, thinly chopped
- 3/4 cup mayo
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon parsley
Optional toppings: tomato, broccoli, cheese
Instructions
- Drizzle olive oil over salmon and season with garlic powder, onion powder, salt, and pepper.
- Cook salmon in a skillet on medium heat for about 3 minutes per side.
- Shred salmon with two forks and let it cool completely.
- Chop cabbage, red onion, and celery. Cube avocado.
- In a bowl, mix salmon, veggies, avocado, mayo, salt, garlic powder, onion powder, and parsley.
- Serve as-is or in leafy wraps (lettuce, kale, or swiss chard).
Notes
- Swap salmon with canned tuna, boiled chicken, or boiled eggs.
- Use green cabbage if you don’t have red cabbage.
- For meal prep, add avocado right before serving to keep it fresh.
Nutrition
Serving: 1Serving | Calories: 658kcal | Carbohydrates: 9g | Protein: 36g | Fat: 53g | Saturated Fat: 8g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 935mg | Potassium: 1190mg | Fiber: 4g | Sugar: 2g | Vitamin A: 465IU | Vitamin C: 21mg | Calcium: 49mg | Iron: 2mg