Ingredients
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Two 5- or 6-ounce can boneless, skinless salmon, drained and flaked
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1 medium carrot, shredded (about ½ cup)
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¼ cup light mayonnaise
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1 tablespoon honey mustard
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Salt and freshly ground black pepper
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A few pinches fresh or dried dill, optional
Scooper options: Baked tortilla chips, cucumber wheels, mini whole wheat pitas, whole grain crackers
Directions
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Combine the salmon, carrot, mayonnaise, honey mustard, salt and pepper to taste, and dill as desired in a medium bowl and mix well.
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Divide the salmon salad between two plastic containers with tight-fitting lids, and place optional "scoopers" in separate containers.
Nutrition Information per Serving (⅓ cup): 140 calories, 7g fat (1.5g saturated, 1.1g omega-3), 520mg sodium, 5g carbohydrate, 0g fiber, 13g protein, 45% vitamin A
Credits
Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms
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