Canned boneless, skinless salmon is just as tasty and versatile as canned tuna, and it boasts more omega-3 fats—but you could certainly use tuna if you prefer it.
1/3 cup chopped celery
1/4 cup chopped scallions
1/4 cup canola mayonnaise
1 tablespoon chopped fresh dill
1 teaspoon lemon zest plus 1 Tbsp. fresh lemon juice
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
2 (6-oz.) cans sustainable boneless, skinless salmon (such as Wild Planet), drained and flaked
1/3 cup chopped unsalted roasted almonds
4 green leaf lettuce leaves
3 cups seedless red grapes
2 cups 3- to 4-inch carrot sticks
2 (6-inch) whole-wheat pitas, each cut into 8 wedges
Added sugars 0g
Calcium 15% DV
Potassium 18% DV
How to Make It
Stir together celery, scallions, mayonnaise, dill, lemon zest and juice, pepper, and salt in a medium bowl. Fold in salmon and almonds. Arrange 1 lettuce leaf in each of 4 (4-cup) containers. Divide salmon salad evenly over lettuce.
Divide grapes, carrots, and pita wedges evenly among containers.
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