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Because the number of influenza cases has significantly increased throughout the region, children age 12 and under may not visit patients effective Wednesday, January 8. This applies to all Wake Forest Baptist inpatient locations and will remain in effect until the number of flu cases decreases significantly.
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Salmon Salad

Salmon Salad

Nutritional label

Prep time: 10 minutes

Recipe makes: 2 servings

Ingredients:
  • 8-ounce can of salmon (packed in water, not oil)
  • 1 small carrot, peeled and diced
  • 1 scallion, ends removed and finely chopped
  • 1 tablespoon diced cucumber
  • 1 tablespoon fat-free plain Greek yogurt or low-fat/fat-free mayonnaise
  • 1/2 teaspoon black pepper
  • Juice of 1/2 lemon
Equipment and Supplies:
  • Knife and cutting board
  • Medium mixing bowl
Instructions:
  1. Combine vegetables in the mixing bowl.
  2. Drain salmon. Add to mixing bowl.
  3. Add rest of the ingredients to the mixing bowl, and stir well to combine.

Tip: This recipe is tasty on its own, but it's also great served over a bed of lettuce.

Reviewed by: Rupal Christine Gupta, MD