New Recipe Preview: Salmon Salad with Lemon and Dill

I just had to share this new recipe that has so much going for it, except it's not quite right for Fall and Winter. So you won't have to wait until next Spring to try it, you can have a preview here:

Salmon Salad with Lemon and Dill

Prep (no cook) = 15 minutes
4 servings

My family couldn’t believe how delicious this salad was. Not only is it inexpensive to make and heart-healthy, but it is so versatile—you can serve it over greens, stuffed in pita or a whole grain bun, or eat it on crackers. However you serve it, it’s a super combination of tastes. This recipe is adapted from the HEARTy Salmon Salad recipe from City Harvest food rescue program. Serve it with hummus and pita chips and red pepper strips and baby carrots.

15 oz. canned wild salmon
4 Tbsp. reduced fat mayonnaise or plain nonfat or low fat yogurt
1 lemon, juice only (1/4 cup)
1 small bunch dill, finely chopped (1/4 cup)
¼ - ½ yellow or white onion, finely diced (1 cup) or use celery
10 oz. frozen peas, thawed

Drain the salmon in a colander and discard any skin or bones (thought they are edible and very healthy if you don’t want to discard them.) In a medium bowl, combine the salmon, mayonnaise or yogurt, lemon juice, dill and onions and stir to combine. Gently mix in the peas. Serve it immediately or chill the salad until you are ready to serve it, up to 24 hours.