Recipe Time: Salmon Salad with Olives & Dill

If you get my newsletter, you already know how I love my salmon salads.

Below is my take on a classic combo — salmon, dill and lemon, with… something salty. For me, that’s green olives. You can also go with capers.

This recipe is perfect for a summer dinner — quick and no heat needed. Clean up is also a snap. Double the recipe and you’ll have leftovers for lunch tomorrow.

As for nutrition — wow! This salad scores huge on protein, fiber, omega-3 fats and vitamin D. It also offers folate (vitamin B9), vitamin C, calcium, iron and potassium. What’s more, this salad includes seven plant sources, and the greater the diversity of plants we eat, the happier we make our gut microbiome.

Use arugula or any other greens on hand as a base for your salad.

Ingredients

• 4 T fresh parsley, finely chopped

• 1-2 T fresh dill, chopped fine (start small, then taste and add more if desired)

• 2 T mayonnaise (preferably avocado-oil mayo, such as Primal Kitchen brand)

• 1.5 T extra-virgin olive oil

• 1+ T plain yogurt

• zest + the juice of 1 lemon

• 2 6-oz. cans of salmon, drained (preferably wild Alaskan salmon)

• 1 large celery stalk, finely chopped

• 2-3 T red onion, finely chopped

• 10-12 green olives, sliced

• Sea salt, to taste

• Black pepper, to taste

• 4-5 large handfuls arugula or mixed greens

Instructions

In a medium-sized bowl, add the parsley, dill, mayo, olive oil, lemon zest & juice. Whisk until blended.

Add the salmon and gently break it up with a fork, stirring it into the dressing.

Toss in the celery, red onion and olives, then sprinkle in salt and pepper before mixing everything with a large spoon. Taste the salmon mixture and add more lemon, salt or pepper, if needed.

Serve on top of a bed of greens. (I like to drizzle olive oil and a squirt of lemon over the greens first).

Serves 3-4