This is an easy spin off tuna salad, and it tastes less fishy, too. Guaranteed it’s the best lunch you’ve made all week.
What you will need: 2 three ounce pouches of boneless pink salmon (or canned), mayo, Dijon mustard, lemon juice, grape tomatoes, red onion and celery.
You can put just about anything in this–the recipe originally suggested cucumbers, but I like celery better so I used that.
What to do:
1. Chop tomatoes, red onion and celery.
2. Combine salmon, mayo and veggies.
3. Add Dijon mustard and lemon juice to taste.
Put this on some pita, and you’re all done! This lasted me for four-five lunches, depending on how much I put in each wrap.
Note you can always chop more veggies and add them in later to make the salad last longer.