Creamy Dill Salmon Salad (Low Fat)

What's special?

-Low fat (yogurt instead of mayo or oil)
-No Vinegar (lime juice instead - it's better for ya!)
-Inexpensive to make
-Gluten-Free, Egg-Free, Sugar-Free
-A quick and easy make-ahead meal when you add it to whole grain rye crackers or whatever floats your boat!   Ready-made meals make it easy for me to eat healthfully when I'm really busy!

 CREAMY DILL SALMON SALAD

INGREDIENTS:

-3 cups salmon (canned sockeye/wild pacific or frozen High Liner Wild Pacific Fillets)

-3 cups raw celery, finely chopped

-3/4 cup red onion, finely chopped

-5 green onions, chopped

-1 1/2 cups plain 2% yogurt (I use Hewitt's)

-1/2 cup freshly squeezed lime juice

-1/2 cup fresh dill, minced

-2 tsp freshly ground pepper

-2 to 3 tsp sea salt

PREPARATION:

In a large bowl break salmon into bite sized pieces (especially if you're using the frozen High Liner fillets, which you will bake and chill first!).  Combine celery, red and green onions and gently toss until evenly mixed.  In another medium sized bowl, combine yogurt, lime juice, dill, salt and pepper and mix well.  Pour yogurt mixture into the large salmon bowl and mix well.  Makes 7 cups and keeps for 4 days.  Be sure to mix well each time before serving!

COMMENTARY:

For meal ideas (probably lunch), try eating with Ryevita WholeGrain Crackers, pita halves or bread if that's your thing!  Alternatively, you can use seaweed (nori) or red leaf lettuce leaves as "wraps" (to reduce carbohydrate intake if that's an issue).

To juice limes, cut in half and use a medium sized spoon to twist out the juice and some of the pulp.  It's pretty quick and easy!