SALMON AND EGG SALAD RECIPE

A scrumptious salad made in mins with canned salmon, eggs, crunchy greens, plenty of clean herbs, and wholesome Greek yogurt. Serve it over crostini or child romaine for a lighter meal!


INGREDIENTS
2 cans (6 oz. each) boneless, skinless wild salmon, drained*
3 large hard-boiled eggs, peeled + chopped
1/3 cup sweet onion, finely chopped
1/2 cup seedless cucumber, finely chopped
1/3 cup green onion, chopped
1/4 cup fresh dill, chopped
1/3 cup plain greek yogurt (I used full fat)
2 Tbsp. mayonnaise
1/2 tsp. paprika
2–3 tsp. fresh lemon juice
1 medium lemon, zested
salt and pepper
Tabasco sauce, optional

INSTRUCTIONS
In a medium bowl, combine all the ingredients together and toss to combine. Season with salt and pepper, to taste. Add tabasco sauce to taste, if desired.
Serve immediately or store covered in refrigerator up to 1 day. Give a good stir before serving.
This salad is delicious over crostini or over baby romaine leaves. You can also serve it as a sandwich or with crackers as a snack.

NOTES
*pink or red salmon is okay to use