This salmon salad is paleo, keto and Whole30 approved. It's packed with protein, healthy fats and loaded with flavor.
Flake or finely chop cooked salmon in a bowl.
Add mayonnaise, herbs and capers. Gently fold with a spatula until well combined.
Season to taste with salt and pepper.
Serve immediately over a bed of greens and garnish with a lemon wedge and more dill.
Can be stored in the fridge for up to 3 days in a sealed container.
Servings: 8; Calories: 416; Total Fat: 34 g; Saturated Fat: 5 g; Monounsaturated Fat: 4 g; Trans Fat: 0 g; Cholesterol: 88 mg; Total Carbohydrates: 0 g; Fiber: 0 g; Sugar: 0 g; NET CARBS: 0 g; Protein: 29 g.
*Nutrition facts are based on using my homemade mayonnaise recipe. Your nutrition and macros may vary*