This simple salmon salad is one of my favorite ways to spruce up a pantry staple, since I almost always have the ingredients to hand. It’s a great recipe template to have stashed in your summer rotation because all you need to do is a quick chop of arugula, artichoke hearts and olives and then mix all the ingredients together just before serving.
A good quality canned wild pink salmon is a great way to get in some good fats and this salad is a wallet-friendly way to enjoy salmon since it helps stretch a few cans further into an easy summer meal. They don’t have to be super expensive – I’ve found canned salmon without soy or vegetable oils added at Sam’s Club and Costco.
To keep this recipe AIP friendly, I use a mashed avocado base to replace mayo and to boost that dose of good fats which helps to make this salad super satisfying. (If you’re looking for an AIP “mayo” recipe, I have one in my print cookbook, Nourish). We like to enjoy this salmon salad in lettuce cups, as pictured here, or piled on top of a quick salad. It makes a great dip, too, or can make a delicious baked sweet potato topping for an easy supper.
Speedy Salmon Salad
Simple Salmon Salad with artichokes, olives, arugula and capers. Paleo, AIP, Whole30, dairy & egg free.
Ingredients
- 1 avocado
- Two 6 – 7 oz / 170 – 198 g cans of wild pink salmon
- 1/2 cup / 70 g diced red onion
- 1/2 packed cup / 20 g arugula
- 1/3 cup / 50 g Castelvetrano olives
- 2.5 oz / 75 g drained artichoke hearts, about 2 whole, see notes
- 2 tbsp / 30 ml lemon juice, or preservative free bottled lemon juice
- 2 tsp / 10 g rinsed & drained salted capers or non pareil capers, see notes
- 1 1/2 tsp dried dill
- Fine sea salt, to taste
Instructions
MIX: Scoop the avocado into a large bowl and mash with a fork until almost smooth. Drain the cans of salmon and flake them into the mashed avocado, stirring through with a fork.
CHOP: Finely dice the red onion and mince the arugula as you would other fresh herbs. Roughly chop both the olives and the artichoke hearts.
COMBINE: Add all of the chopped ingredients to the bowl, along with the lemon juice, capers and dill, the combine them all together with a fork. Taste and add additional salt, if needed. Serve in lettuce cups, with mixed greens or as a baked sweet potato topping.
Notes
If you’re following the Paleo Autoimmune Protocol (AIP), choose capers that are either packed simply in salt or in a vinegar-free brine, as some vinegars are not AIP-friendly. If you can find them, some frozen artichoke hearts do not have the added citric acid that the canned varieties do. Otherwise, soak, rinse & drain the artichoke hearts well before using.
This recipe is compatible with both The Paleo Approach and the Whole30.
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