Salmon Salad

Keto-FriendlySeafood
Written By Jo A. S. Thoburn

4 cans wild caught Alaskan salmon, drained
1 medium onion, finely chopped
3 celery stocks, finely chopped
2 tablespoons fresh or dried dill
1/2 cup avacado mayonaise
juice of one lemon
1 teaspoon black pepper

Mix all ingredients in a large bowl. Serve cold.

Jo A. S. Thoburn

Jo Thoburn has served as President of the Fairfax Christian School for over 25 years. An award-winning educator and visionary, she is the founder of Creating Scholars, a multimedia project featuring books and videos designed for future-focused parents.

https://www.creating-scholars.com
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