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Creamy Crunchy Salmon Salad

Fresh, crunchy, and creamy salmon salad made with leftover salmon, fresh veggies, and thick strained kefir. Comes together in about 10 minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Dinner, Lunch, Main Course
Cuisine: American

Ingredients
  

  • 5 ounces cooked salmon, flaked (I pan-seared mine with a little salt and black pepper).
  • 2 celery stalks, chopped
  • 1 medium and 1 small pickling cucumbers, diced (picked these from my garden).
  • 2 radishes, grated
  • ¼ cup loosely packed fresh cilantro, including tender stems, finely chopped
  • 2 tablespoons packed pickled red onions, squeezed well and roughly chopped (or use raw red onion)
  • 3 tablespoons thick strained kefir
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon capers, drained and roughly chopped (optional)
  • 2 tablespoons walnuts, chopped (optional)
  • 2 scallions, thinly sliced
  • Salt and freshly ground black pepper, to taste

You'll Need

  • Mixing bowl
  • cutting board
  • Chef's knife
  • Box grater for the radishes
  • Measuring spoons

Instructions
 

  1. Add the salmon, celery, cucumber, radishes, cilantro, pickled red onions, scallions, capers (if using), and walnuts (if using) to a mixing bowl.
  2. Add the thick strained kefir and lemon juice. Season with salt and pepper.
  3. Gently mix until everything is coated. I like leaving some bigger pieces of salmon instead of breaking it up too much.
  4. Taste and adjust the lemon juice, salt, and pepper if needed.
  5. Serve right away, or refrigerate for 20 to 30 minutes if you want the flavors to come together a bit more.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • If making it ahead, add the cucumber right before serving so it stays nice and crunchy.