On Mondays, I meal prep. If you follow me on Instagram, you’ll see my #mealprepmonday stories where I share what I make for breakfast and lunch throughout the week. This salmon salad is my go-to for lunches because it’s simple to prepare, inexpensive, healthy, filling and easy to package individually to grab each morning.
Tuna salad was one of my favorite lunches my mom made for us growing up. I know that not everyone finds it appetizing, but it’s a comfort food for me. I make the same recipe now, but use canned salmon instead of tuna. Why? 1- I think it tastes better… it is not as dry as tuna and is less fishy. 2- it’s healthier. Tuna can have very high mercury content, so I try to avoid it now. Plus, salmon is truly one of the most nutritious things you can eat- it is full of omega-3 fatty acids, vitamin D, magnesium, and calcium. It’s also full of protein, helping to keep me from craving snacks throughout the day.
This recipe should only take 15 minutes to prepare and makes enough for 3 servings.
- 2 6-oz cans of wild-caught salmon
- 2 soy-free pastured organic eggs
- 2 tablespoons mayo made with avocado oil (Primal Kitchen is my favorite brand)
- 1 tablespoon organic sweet relish
- dash of salt & pepper
- Hard boil the eggs.
- Drain the salmon and put in a bowl with mayo, relish and salt & pepper.
- Once eggs are boiled, peel and then use an egg slicer to dice.
- Add eggs to the bowl of other ingredients and mix. Add more mayo/relish to taste, depending on dryness of salmon.
Serve on top of salad greens or on your favorite sandwich bread or crackers.
P.S. I’m able to buy most of these ingredients at Thrive Market – check out their selection of discounted healthy groceries here. Read this blog post to see other items I purchase on their site to keep my all-organic grocery spending low.