vibrant, airy, and delectable. suitable both alone and with sandwiches. Beautiful presentation. If preferred, garnish with tomato slices and capers. Serve with crackers, lettuce wedges, or on rolls.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- salt and ground black pepper to taste
- 1 pound cooked salmon
- 3 small baby dill spears
- ¾ cup diced celery
- 2 large hard-cooked eggs, diced
- 1 stalk green onion, diced
- 2 tablespoons diced red onion, or more to taste
- 2 teaspoons mayonnaise, or to taste
- 2 teaspoons nonfat plain yogurt
- 1 teaspoon sour cream
- 1 teaspoon dried dill weed
Instructions
- Add some salt and pepper to the bottom of a mixing bowl. Flake salmon into the bowl.
- Dice dill spears and add to the salmon. Add celery, eggs, green onion, red onion, mayonnaise, yogurt, sour cream, and dill. Blend with a spatula or large spoon.
- You can use light mayo instead of regular.
Nutrition Facts
| Calories | 80 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 426 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |