Jamie says: You know something is good when you crave it again the next day- like this Salmon Salad with Grapes, Walnuts, Celery, and Onion. I made it for lunch for me and my Mom two days in a row.
And it’s hard to believe that only one can of salmon made so much (when all the additional ingredients were added, of course). It reminded me of how when I was little my Grandma fed a bunch of us kids and my parents on one or two cans of tuna. She just kept adding ingredients and it turned out to be a filling and memorable lunch.
The contrasting textures and flavors gave this salad an extra punch.
It was quite simple to make and works perfectly over a salad, in a sandwich, or on crackers.
Salmon Salad with Grapes, Walnuts, Celery, and Onion
- 1 can (6 oz) pink wild Alaskan canned salmon (Bear & Wolf)
- 1 cup grapes
- 2 thin slices onion
- 2 celery stems
- 12 walnut halves
- 1 tsp extra virgin olive oil
- Drain juices from salmon. Scoop salmon into a large bowl.
- Cut grapes in half. Chop onion and celery. Gently crush walnut halves. Add ingredients to salmon along with extra virgin olive oil. Stir to mix. Enjoy!
Serving suggestion: Serve over lettuce, on bread, or on crackers.
- Nutrition note: Heart-healthy omega-3s are not easy to come by in nature; this salad has omega-3s coming from the salmon and the walnuts. Go Salmon Salad!