Fresh canned salmon salad dressing recipe for sandwich with avocado

Fresh canned salmon saladFresh-canned-salmon-salad

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  • A twist on your favorite Mediterranean salad, this salmon flood filled with excellent lemon herbs Mediterranean dressing pans, tender crisp salmon spreads, cucumber, olives, tomatoes, fata cheese and avocados!
  • This is a very fast and tasty great salmon salad that can be eaten as a sandwich with thick marmalade bread (fantastic on Falkirk). Salad on a bed of lettuce, or on an avocado half to serve as a solid mixture. “



15 minutes
In advance:

15 minutes

4 servers

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  • Cooked 2 cups, Flood Salmon
  • 2 hard boiled eggs, crushed
  • 1 red or green bell pepper, diced
  • 1 cucumber, peeled, seeds, and diced
  • 1/2 cup chopped onion
  • 4 to 5 tablespoons mayonnaise, or enough moisture
  • 1/4 teaspoon cayenne pepper, optional
  • Salt and pepper
  • 1/2 lemon, juiced

Fresh canned salmon salad


  • In a large bowl, slowly mix together the crushed eggs and crush the eggs. In another bowl, combine the bell peppers, cucumber, onion, and mayonnaise. Add seasoning and stir to combine. Pour over the sample, add the lemon juice and stir to combine lightly. Serve as lettuce or sandwich.
  • 248 calories; 17.2 g fat 2.2 g carbohydrates; 20.4 g protein; 43 mg cholesterol; 571 mg sodium
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