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Salmon Egg Salad

Ah, cliches.. Necessity is the mother of invention- or should that be frugality is the mother of invention? One way or the other I made this salmon egg salad up to use up some ingredients I had on hand and I was so impressed that I wanted to make it again for lunch the very next day. 

Salmon (canned or leftovers), chopped up hard-boiled egg, cucumber, dill and some sour cream and kefir cheese make this probiotic rich salad. In case you’re wondering what kefir cheese it, it is simply kefir that has been strained to make it really thick. In case you’re not familiar with kefir it is a fermented dairy beverage that is like yogurt only better-  a super dose of sneaky probiotics in your lunch :)

If you’re not familiar with kefir you read about how to make kefir and  uses for extra kefir grains. And if you want to make this salad but don’t have any kefir then you can easily sub in sour cream or I think a thick greek yogurt in place of the kefir cheese would be excellent.

One of my favorite ways to cook salmon is foil baked salmon.

Salmon Egg Salad

Salmon Egg Salad

Ingredients

  • 7.5 ounces flaked salmon (either leftovers or canned- I used this canned salmon)
  • 2 hard boiled eggs, diced up
  • 3 tablespoons sour cream
  • 3 tablespoons kefir cheese (or thick yogurt or sour cream)
  • scant cup of diced cucumber
  • heaping 1/2 tablespoon fresh dill (or 1/2 teaspoon dried)
  • salt and pepper to taste- don't skip it!

Instructions

  1. Combine all ingredients in a bowl and mix well. Serve atop a salad, on bread, with crackers or just eat it with a fork :)
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What’s your favorite quick and easy salad?

2 comments to Salmon Egg Salad

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