Dill Salmon Salad
Serves: 4 | Calories: 231 | Sodium : 189 mg | Cost Per Serving: $3.47
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• 4 large tomatoes, (3-4 inches in size),
• 14.75 oz. canned, low-sodium salmon,
packed in water, drained OR
• 5 2.6 - oz. low-sodium pouches salmon,
packed in water, drained
• 2 stalk celery, sliced crosswise into
• 3 green onions, sliced into quarter-inch
• ½ small red onion, about ½ cup,
• 2 Tbsp. dried mayonnaise
• ¼ cup plain, low-fat yogurt
• Juice of ½ lemon, about 2 Tablespoons
• ¾ tsp. dried dill
• 1 head romaine or other lettuce,
separated into leaves, washed
• 1 large cucumber, peeled and cut into
7. To assemble each serving, place 2-3
leaves of the washed and separated
lettuce on plates.
Calories Per Serving
8. Scoop the salmon salad into the
hollowed tomatoes and place over the
1. Cut a thin slice off the top of each
tomato and scoop out the inside pulp
and seeds. Chop the scooped pulp and
seeds finely and put in a bowl.
9. Arrange the sliced cucumbers by the
salmon salad and serve.
2. Put drained salmon into a bowl and
using a fork break up the fish into
You can use any water-packed type of
salmon as well as tuna. This salad will
keep in the refrigerator for a day or two.
3. Add the celery and onions and toss to
4. Add the chopped tomato pulp and
seeds to the salmon salad.
5. In a cup combine the mayonnaise,
yogurt, lemon juice and dill.
For a fun appetizer, consider using
smaller tomatoes. You can also serve
this over finely chopped green cabbage
or mixed salad greens. You can also
enjoy this in a sandwich or wrap.
3 vegetable; 3 lean meat
6. Add to the salmon salad and toss
You can also add one sliced medium
avocado to the sliced cucumbers around
the salmon salad.
Recipe copyright © 2014 American Heart
Association. This recipe is brought to you by the
American Heart Association’s Simple Cooking
with Heart® Program. For more simple, quick and
affordable recipes, visit heart.org/simplecooking.