salmon salad

Ingredients

• 6 ounces cooked salmon, flaked
• 1/4 cup mayonnaise
• 2 tablespoons celery, finely chopped
• 1 tablespoon red onion, finely chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. In a medium bowl, combine the flaked salmon, mayonnaise, celery, and red onion.
2. Add the lemon juice and Dijon mustard. Mix well to combine.
3. Season with salt and pepper to taste. Adjust seasonings as needed.
4. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

• For a creamier salad, add 1-2 tablespoons of plain Greek yogurt.
• Serve on croissants, lettuce cups, or crackers.
• To prevent the salad from becoming soggy, avoid adding too much liquid.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.