Salmon Salad Sandwich

‘Tuna’ salad sandwich with a twist (salmon)! Substitute to your liking to make it even more flavorful.

Prep Time:20 mins

Cook Time: 5 mins

Total Time: 25 mins

Servings: 2

Yield: 2 sandwiches

Ingredients

Original recipe (1X) yields 2 servings

• 1 (6 ounce) can pink salmon, drained
• ½ cup Greek yogurt
• ¼ cup chopped celery
• 1 tablespoon Dijon mustard
• ½ teaspoon lemon juice
• ¼ teaspoon garlic powder
• ⅛ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 pinch paprika, or to taste
• 1 onion, halved, divided
• 4 slices gluten-free bread slices, toasted
• ½ avocado, sliced, or to taste
• 1 cup baby spinach leaves

Directions

1. Combine salmon, Greek yogurt, celery, mustard, lemon juice, garlic powder, salt, pepper, and paprika in a medium bowl.
2. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill 1 onion half until tender and beginning to caramelize, 5 to 7 minutes per side. Remove from grill; slice when cool enough to handle.
3. Spread salmon salad over each slice of bread. Top with grilled onions, avocado, and baby spinach.

Cook’s Notes:

Mayonnaise can be used instead of the Greek yogurt, if desired.

You can use 1/2 teaspoon celery seed in place of the chopped celery.

Nutrition Facts (per serving)