Salmon Salad

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.

Salmon Salad
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