- 1 (7.5oz) can pink salmon
- 2 Tbsp hummus
- 1/2 C Chobani Plain 0% Greek Yogurt
- 1 Tbsp Dijon mustard
- 1 Tbsp dill relish
- 1 tsp red wine vinegar
- 2 stalks celery, chopped
- 1/4 C dried cranberries
- 1/4 C walnuts, toasted
- 2 C lettuce, washed and dried
- Salt and pepper to taste
- 1 Tbsp extra virgin olive oil
Open salmon can and drain well; set aside.
Combine yogurt, hummus, mustard, relish, vinegar, celery, cranberries and walnuts in a medium sized bowl. Add drained tuna and mix until combined.
Place salad over lettuce, and drizzle with olive oil.
Calories 260, Fat 8g, Saturated Fat 1g, Protein 30g, Carbohydrate 18g, Fiber 3g, Sodium 410mg;