Thai Salmon Salad
Try this Thai Salmon Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
tree nut free
contains gluten
red meat free
contains fish
shellfish free
contains dairy
pescatarian
- 1/4 tsp sea salt
- 1/2 garlic clove minced
- 1/2 tsp sesame oil
- 1 tsp minced ginger
- 2 celery sticks diced
- juice from 1/2 lime
- 2 6 oz cans of salmon (i used alaskan pink salmon from trader drained
- 2 green onions sliced (only white and light green pa
- 1/4 cup thai basil chopped
- 1/2 cup 0% fat plain greek yogurt
- 1 1/2 t natural peanut butter
- 1 tsp tamari (or soy sauce)
- 1 tsp sriracha (optional)
- Carbohydrate 2.8627 g
- Cholesterol 0 mg
- Fat 2.3263 g
- Fiber 0.255500001311302 g
- Protein 0.4132 g
- Saturated Fat 0.329115 g
- Serving Size 1 1 recipe (35g)
- Sodium 437.2225 mg
- Sugar 2.6071999986887 g
- Trans Fat 0.120185 g
- Calories 31 calories
1. Remove drained salmon from cans and add to a large bowl. Using a fork, break up salmon until flaked and chunks are removed.2. Add celery, green onions and thai basil.3. In a separate bowl mix greek yogurt and peanut butter. Stir in garlic, ginger, tamari, sesame oil, lime juice and sriracha.4. Add wet mixture to salmon mixture and stir to combine. Add in salt.5. Garnish with chopped peanuts and green onion if desired.6. Will keep in fridge for up to 5 days.
