salmon salad sandwich

salmon salad sandwich
  • 1 (6 ounce) can pink salmon, drained
  • 1/2 cup Greek yogurt
  • 1/4 cup chopped celery
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 pinch paprika, or to taste
  • 1 onion, halved, divided
  • 4 slices gluten-free bread slices, toasted
  • 1/2 avocado, sliced, or to taste
  • 1 cup baby spinach leaves


  1. Combine salmon, Greek yogurt, celery, mustard, lemon juice, garlic powder, salt, pepper, and paprika in a medium bowl.
  2. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill 1 onion half until tender and beginning to caramelize, 5 to 7 minutes per side. Remove from grill; slice when cool enough to handle.
  3. Spread salmon salad over each slice of bread. Top with grilled onions, avocado, and baby spinach.

07/07/2019
salmon salad sandwich, recipe PT15M PT1H 5 455 calories

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