Salmon salad for sandwiches or on top of salad greens
- Number of Servings: 1
Ingredients
2 cans of wild caught salmon3 large hard boiled eggs chopped2/3cup of Veganaise Original (or any mayo you prefer)2 tbsp of yellow mustard (or any favorite mustard)1 tbsp of pesto (jarred pesto not sauce) 3 stalks of celery (washed)4 small to medium carrots (washed)2 tsp of black pepper1/2 tbsp of garlic powder for taste1/2 tsp of paprika for taste1.5 tbsp of dill weed for taste (dried)1 tbsp of parsley for taste (dried)15 large black olives for those who enjoy olives2 medium jalapenos chopped for those who enjoy jalapenos
Serves 5-8 people
1. Drain the cans of salmon well and add them to a mixing bowl. Use a fork to break apart the salmon.
2. Add the veganaise, mustard, and pesto to the mixing bowl. Mix until well blended.
3. Add in herbs and mix well again.
4. Chop the carrots and celery or to save time place carrots and celery into food processor and process. Add mixture to Salmon mixture and mix well.
5. Add the chopped hard boiled eggs and mix.
6. If desired, refrigerate covered until ready to serve.
7. Can be served on bread or on top of salad greens.
Number of Servings: 1
Recipe submitted by SparkPeople user EEEIRA.
1. Drain the cans of salmon well and add them to a mixing bowl. Use a fork to break apart the salmon.
2. Add the veganaise, mustard, and pesto to the mixing bowl. Mix until well blended.
3. Add in herbs and mix well again.
4. Chop the carrots and celery or to save time place carrots and celery into food processor and process. Add mixture to Salmon mixture and mix well.
5. Add the chopped hard boiled eggs and mix.
6. If desired, refrigerate covered until ready to serve.
7. Can be served on bread or on top of salad greens.
Number of Servings: 1
Recipe submitted by SparkPeople user EEEIRA.
Nutritional Info Amount Per Serving
- Calories: 2,612.9
- Total Fat: 81.3 g
- Cholesterol: 1,135.4 mg
- Sodium: 2,211.3 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 14.0 g
- Protein: 206.3 g
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