Inspired by the flavours of your local deli, this quick and easy salmon wrap is a hearty, no-cook, economical lunchtime option when it’s just too hot to cook.
2 – 213 g cans wild salmon, drained
2 stalks celery, diced
1 cup (250 mL) fresh or frozen and defrosted green peas
1/4 cup (60 mL) diced dill pickles
2 Tbsp (30 mL) chopped fresh dill
1/4 cup (60 mL) mayonnaise or plain Greek yogurt
5 tsp (25 mL) lemon juice
1/4 tsp (1 mL) ground black pepper
1/8 tsp (0.5 mL) salt
1 head butter lettuce or radicchio, leaves left whole
In large bowl, mash salmon with fork until your desired consistency. Stir in celery, peas, pickles, and dill.
In small bowl, whisk to combine mayonnaise or yogurt, lemon juice, pepper, and salt, and then fold into salmon mixture.
Serve salmon salad in lettuce or radicchio cups.
Tip: Exchange the salmon for canned tuna, leftover cooked chicken breast, or canned chickpeas.