Just in time for summer, maybe…LOL. This is not your traditional salmon salad. I prefer sockeye when I can get it, but you could use whatever you can find. It will last two days in the refrigerator. I am not a canned tuna fan but you could try it…
10 Minute Canned Salmon Salad
- 1 package (10 oz) carrot matchsticks* (I used two whole carrots julienned)
- 3 large bell peppers, thinly sliced
- 3 oz jar capers, drained**
- 2 cans (8 oz each) wild salmon
- 1/4 cup parsley, finely chopped
- 1/4 tsp salt
- Ground black pepper, to taste
- 2 tbsp mayo
- 1/4 cup Greek yogurt, plain
- 2 large avocados, diced
In a large mixing bowl, add carrots, bell peppers and capers. Mash salmon a bit with a fork inside the can and add to the salad.
Add parsley, salt, pepper, mayo, Greek yogurt and gently toss to coat. Add avocado and give a few more stirs. Serve cold.
Store: Refrigerate in an airtight container for up to 2 days.
*A few cups of coarsely shredded carrots would work. **Use any pickled goodies like asparagus, beans, olives etc.
This used to be one of our favorite salads at a local restaurant. This recipe beats theirs! Yeah, there are two halves there!
Shrimp stuffed avocado Author: Layla Pujol
Yield: 8-10 stuffed avocado halves
- 4-5 firm ripe avocados
- 1 lb medium sized cooked shrimp (OR 2 cans of tiny Shrimp uncut)
- ½ medium red onion, diced finely
- 2 radishes, diced finely
- ½ red bell pepper, diced finely
- 2 celery stalks, diced finely
- 2 hard-boiled eggs, diced
- 5 tbs. mayonnaise
- Lime juice from 1 lime
- Salt/pepper to taste (I like cracked peppercorns)
- Cilantro chopped for garnish
- Chop the cooked shrimp in half, if desired keep a few whole to garnish OR use whole if small)
- Combine diced onions, radishes, bell pepper, celery, eggs, shrimp, ½ of the lime juice and aioli or mayonnaise in a bowl, mix well. Can be kept refrigerated until ready to use.
- Taste and salt/pepper if necessary.
- Cut avocados in half, remove seed and peel carefully.
- Drizzle remaining lime juice over avocados, this help keep them from darkening too quickly.
- Use a spoon to stuff avocados with shrimp salad filling.
- Add any garnishes and serve immediately.
Leftover ham from Christmas dinner? No ham? Buy some… this recipe really was good on crackers, etc. Try it Mikey…you’ll like it! (Who remembers that phrase?) Ignore the Keto reference, it really tastes good!
EASY DEVILED HAM SALAD – LOW CARB & KETO
Author: Mellissa Sevigny Yield: 5 servings
For the salad:
2 cups chopped cooked ham
1/4 cup chopped dill pickles
3 Tbsp chopped fresh parsley
2 Tbsp chopped onion
1/2 tsp minced fresh garlic
For the dressing:
1/2 cup sugar free mayonnaise (you decide, I used Hellamns Organic…)
1 tsp Dijon mustard
2 tsp Sriracha (or other chili sauce)
1 tsp fresh lime juice
To make the salad:
Combine the salad ingredients into a food processor or magic bullet and pulse until a coarse, crumbly mixture is formed – don’t over blend into mush.
To make the dressing:
Combine the dressing ingredients in a medium bowl and whisk until smooth.
Spoon the ham mixture into the dressing mixture and mix until the dressing is fully incorporated into the salad.
Serve chilled on low carb crackers, celery, romaine, or another low carb base of your choice! It was great with bacon rinds!
Serving Size: 1/2 cup Calories: 268 Fat: 24g Carbohydrates: 2g Protein: 13g
Needing a great salad for a change? Both of these dressings are incredible and cheaper than the bottled stuff! Sorry, no photos today…
Keto 5 Minute Caesar Dressing
- 3 cloves garlic, finely minced
- 1 ½ teaspoons anchovy paste (I substitute equal amount of fish oil when anchovy paste is not available)
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh lemon juice (about ½ a lemon)
- 1 ½ teaspoons Dijon mustard
- ¾ cup mayonnaise
- Salt and Pepper to taste
Nutrition per 2 Tablespoon – Calories 140, Fat 15g, Carbs 0.8 Protein0.1g.
Keto Garlic Dressing
Servings 16 (of 2 tbsp)
- 4-6 Cloves garlic
- 1/2 Cup Apple Cider Vinegar
- 1 Cup olive oil
- 1/3 Cup Water
- 1 Tbsp Dijon Mustard
- 1/4 Tsp Sea Salt
- 1 Pinch Black Pepper To taste
- (Optional) Fresh herbs (I used parsley)
Making the Keto Garlic Salad Dressing is really simple! – Combine all of the ingredients in a blender and blend until it’s creamy and smooth. You can start with 4 cloves of garlic and add more after you taste the dressing, if you feel like it’s not strong enough.
Nutrition – Calories 123, Fat 13.5g, Carbs 0.5g, Protein 0.1g
Angela’s Artichoke Dip
Scouring through my previously published recipes I noticed that I had never posted this recipe! Angela was a great friend of our family and especially my oldest daughter. She was a lot of fun to be around and certainly enjoyed her wine. Unfortunately she passed away a few years back way too soon! Her memory lives on in this recipe.
Combine the following –
8 oz. cream cheese softened
1 cup of mayonnaise
1 package of Knorr vegetable soup mix
Blend in the following –
1 package fresh spinach chopped
1 – 19 oz. jar drained marinated artichoke hearts chopped
1/2 cup chopped red onion
1 teaspoon Dijon mustard
3 cups shredded mozzarella cheese
Spread mixture into a 2 quart baking dish. Bake at 350 degrees for 30 to 40 minutes. Serve with your favorite crackers.
Before getting into this recipe, here is a little background I found on the Pacific Salmon official site –
Pink salmon is inexpensive; red salmon costs more. Red salmon flesh is actually red, and pink salmon looks more like tuna. When red and pink salmon are pulled fresh from the sea their flesh is, in fact, distinctly red or pink. The cooking process of canning reduces coloration in both. Red salmon gets its enhanced color from eating krill, a type of small shrimp. Pinks are the most abundant salmon, followed by reds.
Supply and demand and a historic bias for red salmon account for the cost differential. We have done blind taste tests, and when people don’t know which fish they are eating, statistically they report a slight preference for pink over red.
Wild Pacific Salmon of Farmed Atlantic Salmon?
In the marketplace: If it isn’t labeled, you can’t always be certain without asking the retailer or restaurant. It is always best to ask. However, there are some clues. If the label reads “Atlantic” salmon then it is farmed. In Canada, there are no legal commercial fisheries for Atlantic salmon and virtually all Atlantic salmon served in restaurants or sold in stores are farmed fish. If the label simply reads “fresh salmon”, there is a good chance it is farmed. Most wild salmon will be identified by species – pink, coho, sockeye, spring/chinook or chum salmon. But Chinook (also called spring) salmon are farmed as well so the name is not a guarantee. Always ask. If it’s farmed, don’t buy it and tell the store to stop selling it until the industry adopts better practices.
Having shared all of that my preference is still for Wild Pacific Salmon, which I buy in cans identified as such! The recipe I am sharing today comes from a dear friend, Ellie, who served this to us along with a great salad…. I think you’ll like it!
Salmon Crunch Pie
1 (15 1/2 oz) can salmon
3 eggs, beaten
1 cup sour cream
1/2 cup shredded sharp Cheddar cheese
1/4 cup mayonnaise
1 tablespoon grated onion
3 drops hot pepper sauce (Tabasco)
1/4 teaspoon dried dill weed
***Whole Wheat Crust***
1 1/2 cup whole wheat flour
1 cup shredded sharp Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup butter
1/3 cup finely chopped almonds
Whole Wheat Crust: Combine whole wheat flour, shredded sharp cheddar cheese, salt and paprika. Cut in butter making crumbs. Add finely chopped almonds. Reserve 1 cup crumbs for topping and press remaining crumbs into a deep 9″ pie plate.
Drain and flake salmon, reserving liquid. Mix the beaten eggs, salmon liquid, sour cream, mayonnaise, cheese and seasonings and mix well. Add to the flaked salmon, mixing thoroughly. Turn into deep dish pie plate lined with the whole wheat crust. Sprinkle with crumbs reserved from crust. Bake in preheated 400F oven for about 45 minutes or until filling is set.
Considering that my spouse is NOT a big pasta fan, I was surprised when he wanted to try this summer salad! It turned out to be awesome with this particular dressing. Great for the long weekend coming up in Canada.
Sweet Amish Macaroni Salad
Serves 12 to 15 (you can half it if you are not feeding 15…LOL)
1 lb. macaroni (we used the little ‘tulip cups’ in multiple colours)
4 hard boiled eggs chopped
1 small onion finely diced
3 celery stalks finely chopped
1 small bell pepper, preferably red for colour, chopped
1 can of artichoke hearts quartered* (add a few hours before serving so they don’t get soggy)
black olives to your liking
2 cups mayonnaise (do NOT use Miracle Whip)
1/2 cup sugar
1/8 cup yellow mustard
2 Tablespoons dill pickle relish
1 Tablespoon apple cider vinegar
3/4 teaspoon celery seed
1/4 teaspoon salt
paprika for garnish
Cook the macaroni according to package directions and let cool. Add the other ingredients to the salad. Toss with 1/2 to 3/4 cup of the dressing. You can save the rest to be served at the table.
Chill overnight for best flavor. Will keep for two days in the refrigerator if not all eaten.