What I’ve Been Eating Lately | Super Salmon Salad

I recently went through my recipe box and pulled out an oldie but goodie recipe that I’ve been using for my lunches this past week.  It is a recipe from one of my teachers, Andrea Beaman, when I was in school at The Institute for Integrative Nutrition in NYC.  I really like high flavored foods, especially with tangy tastes.  This Super Salmon Salad recipe meets the criteria!  I have found that if you are missing a couple ingredients, this recipe still tastes good with substitutions.  My advice is improvise if need be!  I recently used fresh dill instead of parsley and it was an excellent creation. I also used maple syrup instead of honey and could not tell much of a difference!  Get creative!

Super Salmon Salad


  • 1 can (6 ounces) wild salmon (without bones and skin)
  • 1/2 red onion (peeled and diced small)
  • 1/4 cup fresh parsley (minced)
  • 3 celery stalks (diced)
  • 1/4 cup olive oil
  • 1 tbsp. dijon mustard
  • 2 tsp. honey
  • 3 Tbsp apple cider vinegar
  • Sea salt and black pepper to taste
  • Baby mixed greens
  • Whole grain crackers


  1. Drain salmon and put into a mixing bowl.
  2. Mix with diced red onion, celery, and parsley.
  3. Whisk olive oil, mustard, honey, apple cider vinegar, and sea salt and pepper.
  4. Combine dressing with salmon salad.
  5. Lay salmon salad on a bed of baby greens.
  6. Serve with whole grain crackers.

*Yields two servings.

Why I love this recipe?

  • Parsley contains an antioxidant known as myrecitin which has been studied for its anti-cancer, anti-diabetic, and anti-inflammatory effects.
  • Salmon powerfully adds beneficial nutrients such as protein, omega-3s, B Vitamins, and Selenium. 
  • Salmon is known for its ability to decrease the risk of joint inflammation. It is also beneficial for eye, brain, heart, and skin health. 
Katie Abbott, MS, RDN, INHC

Author Katie Abbott, MS, RDN, INHC

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