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 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!
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.
- 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 arugula 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.
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