Salmon Salad

salmon-salad Photo: Travis Rathbone


  • 1 7.5-oz. can wild salmon, drained, skin and large bones removed
  • 1 tablespoon basil pesto
  • 1 tablespoon olive oil mayonnaise
  • 1 small clove garlic, minced
  • 2 drained oil-packed sun-dried tomatoes, finely chopped
  • 5 pitted kalamata olives, finely chopped
  • 2 scallions, finely chopped
  • 1 teaspoon balsamic vinegar
  • Salt and freshly ground black pepper
  • 1 ripe but firm avocado, halved, pit removed
  • 1 tablespoon pine nuts, toasted, optional


1. In a bowl, combine salmon, pesto, mayonnaise, garlic, sun-dried tomatoes, olives, scallions and vinegar; mash with a fork. Add a little water to adjust texture, if necessary. Season with salt and pepper.

2. Spoon salmon salad into avocado halves, sprinkle with toasted pine nuts, if desired, and serve.

  • Prep Time:
  • Yield: Serves: 2

Nutritional Information

Calories per serving: 361
Fat per serving: 31g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 14g
Carbohydrate per serving: 13g
Fiber per serving: 8g
Cholesterol per serving: 37mg
Iron per serving: 2mg
Sodium per serving: 601mg
Calcium per serving: 136mg

Good to Know

Toasted pine nuts add a nice crunch to this mix from the sea. If you're not into salmon, swap it for water-packed tuna!