Nourish PA: Salmon Salad

This creative take on the lunchtime classic swaps in canned salmon in place of tuna, with a creamy mayo-based dressing and celery and apple for a bit of crunch! Serve it on toast for a simple sandwich, or with crackers or lettuce cups for a filling snack.

Salmon Salad

Serves 4
Prep Time Cook Time Total Time
10 min 0 min 10 min


  • 2 (5-ounce) cans boneless, skinless salmon in water, drained
  • 1/3 cup mayonnaise
  • 1/2 cup apple, diced
  • 1/4 cup celery, diced
  • Salt and pepper, to taste


  1. In a large bowl, combine all ingredients.
  2. Serve on bread, crackers or lettuce.
  3. Keep refrigerated in an air-tight container for up to 5 days.
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