Salmon Salad

Ingredients

• 1 celery rib, finely chopped
• 2 tablespoons finely chopped red onion
• 1 dill pickle, finely chopped (¼ cup)
• 1 5-ounce can salmon (2/3 cup cooked flaked salmon)
• 1 tablespoon capers, drained
• ¼ cup Greek yogurt or plain yogurt
• 1 tablespoon mayonnaise
• 1 tablespoon Dijon mustard
• ¼ teaspoon kosher salt
• Fresh ground black pepper

Instructions

1. Prep the celery, red onion and dill pickle as noted above.
2. Drain the salmon and place it in a medium bowl: mash it lightly with a fork. Add the chopped vegetables, capers, Greek yogurt, mayonnaise, Dijon mustard, and kosher salt and stir to combine. Taste and add more salt if desired. Stores up to 3 days refrigerated.