Easy to make and super nutritious, this canned salmon salad comes with a variety of crunchy, raw vegetables and a delicious curry-spiced mayonnaise dressing. It’s paleo, Whole30, keto and gluten-free friendly and great for making ahead for a healthy lunch or a light dinner.
1/2 yellow or red onion, finely diced
Juice of 1/2 lemon (2 tablespoons, you can add a little more)
1/4 cup mayonnaise
2 teaspoons mild curry powder
1/2 teaspoon salt
350 g / 12 oz. tinned salmon, drained
1 cup diced celeriac root or kohlrabi (or another radish)
1/2 –1 cup diced cucumber
1/2 –1 cup diced red pepper (1/2 red pepper)
1 large celery stick/rib, diced
1 medium carrot, diced
1–2 tablespoons pumpkin seeds(or other seeds/nuts)
- Combine diced onion, lemon juice, mayonnaise, curry powder and salt in a bowl. Set aside.
- Dice and add the rest of ingredients. Combine well and enjoy. Store for up to 2-3 days in the fridge in an airtight container.
Keywords: Salmon, Canned Fish, Whole30, Paleo, Keto, Curry, Mayonnaise, Lunch