A salmon-egg salad is a super quick fat-fueled meal that can be prepped ahead of time and enjoyed on a bread or tortilla swap or as a dip with a cracker swap for a nourishing lunch 🤤
You can also swap the salmon for another canned protein such as tuna, crab, SMASH fish, or even chicken. All of these are great sources of omega fatty acids 💪🏻
We love SafeCatch Foods pouched pink salmon because they test every batch for heavy metals 🐟
You can checkout my seafood guide here
The eggs make a great additional source of protein and healthy fats, and help create a super nourishing creamy flavor. You can do leave these out of course 🥚
For the classic creaminess, it de your favorite PUFA free Mayo, our go-to is the Chosen Foods Keto Mayo, but Primal Kitchen and Sir Kennigston both sell an avocado oil based Mayo as well 🙌🏻
You also need spices and herbs of your choice. We opted for thinly sliced green onions and curry powder in addition to the salt and pepper 🌶
We also diced some cherry tomatoes for an enhanced umami taste 🍅
Start by collecting the ingredients:
One pouch wild pink salmon 🍣
2 hard boiled pasture raised eggs 🥚
2 tablespoons mayonnaise of your choice 😍
Thinly sliced green onions, basil or chives 🌱
Sliced tomatoes 🍅
Salt, pepper and curry powder🌶
To the make:
Simply mash everything together with a fork Until you have reached your desired consistency. We like it a bit more chunky but you can mash it more as well 👩🏻🍳
Season to your liking and add more Mayo if you want a creamier consistency. You can also season it with some Primal Kitchen Primal Ketchup or a Dijon mustard 👍🏻
Serve on your favorite bread swap or enjoy with some cut up veggies like cucumber, carrot and bell pepper 🥕🫑🥒🥖
We love to add in some fresh greens from our local hydroponic farmer 👩🏻🌾 and of course slather on some more Mayo and primal ketchup 😋
