Lunch Recipes
Herby Dill & Caper Salmon Salad
It’s an upscale SoCal twist on classic tuna salad! This irresistible salad is flavorful, bright, herby, and full of satisfying textures. The best part: it’s simple to make with premade Poached Salmon with Mustard Dressing from Gelson’s Kitchen. Chop up a few add-ins, give it a squeeze of lemon, and serve it with crunchy sourdough flatbreads for a wonderful snacky lunchtime dip or happy hour appetizer.
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Lunch
Herby Dill & Caper Salmon Salad
Serves: 4
Ingredients
2 (7oz) portions Gelson’s Poached Salmon with Mustard Dressing
¼ cup mayonnaise
¼ cup small diced red onion
¼ cup small diced celery
2 Tbsp minced fresh dill
2 Tbsp minced fresh parsley
2 Tbsp minced fresh tarragon
1 Tbsp drained non-pareil capers
Zest and juice of one lemon
Gelson’s Olive Oil and Sea Salt Flatbread Crackers, for serving
Directions
- In a large bowl, use 2 forks to flake the salmon into small chunks.
- Add the mayonnaise, red onion, celery, dill fronds, parsley, tarragon, capers, lemon zest, and lemon juice juice to the bowl.
- Using a rubber spatula, mix everything together until fully incorporated.
- Serve with Gelson’s Flatbread Crackers on the side.
- Leftover salmon salad will keep in an airtight container in the refrigerator for up to 3 days.
Recipe Source: Calculate nutrition information for this recipe.