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salmon salad

1 (7.5 ounce) can pink salmon

2 tablespoons hummus

1/2 cup Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon dill relish

1 teaspoon red wine vinegar

2 stalks celery, chopped

1/4 cup dried cranberries

1/4 cup walnuts, toasted

2 cups lettuce, washed and dried

Salt and pepper to taste

1 tablespoon extra virgin olive oil

Open salmon can and drain well; set aside. Combine yogurt, hummus, mustard, relish, vinegar, celery, cranberries and walnuts in a medium sized bowl. Add drained tuna and mix until combined. Place salad over lettuce, and drizzle with olive oil.

Here at The Social Silo we only pick from the best recipes to share with our readers. We encourage readers to submit their own recipes. New discoveries, tasty experiments or even old family favorites; we want to see them! Heck, we may even ask you to write a guest blog post about the origin behind the dish. You never know! Also take the time to check out the recipes at our sister site The Farm and Dairy.
Social Silo Kitchen
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