If the taste of tuna salad is getting old, here’s a spin on that longtime classic — salmon salad! This fresh twist is mayo free, thanks to creamy avocado. It’s a recipe from the new cookbook Traditional Meals for the Frugal Family: Delicious, Nourishing Recipes for Less, by Shannon Stonger.
Her recipe serves six, but because I’m the only member of my family who likes salmon, I made the salad with one 5-ounce can of salmon and half of an avocado. Using her tip to stretch guacamole by mixing in mashed white beans, I chose to use up some leftover cannellini beans in my salmon salad. I enjoyed my version topped with lettuce on a toasted whole wheat sandwich bun for lunch.
- 3 very ripe avocados, pitted
- 1/2 large red onion, diced
- Juice of 1 lemon
- 3 ribs celery, diced
- 2 (14.5-ounce) cans wild Alaskan salmon, drained
- Salt and freshly ground black pepper
Scoop the avocado flesh into a medium-sized bowl. Mash it well with a fork and add the onion, lemon juice and celery. Add the salmon and combine everything well with a fork. Add salt and pepper, to taste. Serve inside sandwiches or atop a green salad.
Other recipes include sweet potato and greens breakfast skillet, real food copycat tomato soup, tamale pie, whole-olive hummus, and spiced turmeric chai tea.
Traditional Meals for the Frugal Family is available upon request from Whitehall Public Library by calling 412-882-6622, or here.