Mayo-Less Salmon Salad (Whole 30)


Unpopular opinion, but I love tuna salad. Unpopular by many because 1. tuna. 2. mayo (yuck) 3. the smell. You can get my mayo-less whole 30 tuna salad recipe here.

Well today’s recipe is similar, but the star is salmon instead of tuna. Salmon is much more liked in the food industry it seems. However, I’d never bought canned salmon until now. Not sure why, because I just became obsessed. Being obsessed with a canned fish may be slightly concerning, but I’m going with it.

This recipe is giving my weekday lunches life right now. Just like my tuna salad recipe this is free of mayo, but the best part is it’s free of the stench that tuna has. Your office mates will thank you! Classic salmon flavors like dill and lemon are added to really bring it full circle.


Salmon Salad
yields 3 servings

12 oz wild pink salmon, no salt added
1/4 cup dijon mustard
Juice of 1/2 a lemon
1 tbsp. pickle juice
1/4 cup pickles, finely chopped*
1/4 cup green onions, finely chopped
2 tbsp. fresh dill, chopped
1/4 tsp. paprika
salt and pepper to taste

Drain your cans of salmon and add to a medium size bowl. Fluff the salmon with a fork. Add the mustard and pickle juice and stir to combine. Add the pickles, green onions, dill and paprika. Season with salt and pepper. Taste and add more seasoning or mustard if needed.

Serve with butter lettuce and pickled red onions. I also love eating mine with GG crackers.

*If you don’t like pickles, celery would be great here



Lite Bite: Greek Chicken Quinoa Bowl w/ Crispy Chickpeas

OPA! It's all greek to me with this dairy free healthy greek quinoa bowl that I am still eating on a week later. 


Greek Chicken Quinoa Bowl w/ Crispy Chickpeas
yields 4-6 servings

1 cup dry quinoa
1 can chickpeas, divided, rinsed and drained
1 rotisserie chicken, shredded
1 cup cherry tomatoes, halved
1/2 red onion, diced
1 Persian cucumber, divided
salt and pepper
Trader Joe's Zhoug Sauce*

Preheat your oven to 400 degrees. Pat dry 1/2 the can of chickpeas then place on a roasting sheet. Drizzle with olive oil, season with salt, pepper and sumac and any other greek spices (oregano, dill, thyme, garlic powder). Roast for 20-30 minutes.

Cook your quinoa according to package directions. In a large bowl toss together the quinoa, 1/2 the can of chickpeas, halved tomatoes, diced onion, 1/2 of the cucumber, sliced and quartered. Drizzle with a 1-2 tablespoons of zhoug sauce and season with salt and pepper. 

Portion out mixture and top with another small spoonful of zhoug sauce (it's spicy), a few slices of cucumber, a few cherry tomatoes and crispy chickpeas.

*If meal prepping this dish to eat throughout the week.. mix the quinoa mixture then store in the fridge. Portion out each night, re-heat for about 30 seconds. Top with sauce and crispy chickpeas.

**Tzatziki or hummus would be great to garnish this dish with.