Description
‘Tuna’ salad sandwich with a twist (salmon)! Substitute to your liking to make it even more flavorful.
Ingredients
- 1 (6 ounce) can pink salmon, drained
- ½ cup Greek yogurt
- ¼ cup chopped celery
- 1 tablespoon Dijon mustard
- ½ teaspoon lemon juice
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 pinch paprika, or to taste
- 1 onion, halved, divided
- 4 slices gluten-free bread slices, toasted
- ½ avocado, sliced, or to taste
- 1 cup baby spinach leaves
Instructions
- Combine salmon
- Greek yogurt
- celery
- mustard
- lemon juice
- garlic powder
- salt
- pepper
- and paprika in a medium bowl.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Grill 1 onion half until tender and beginning to caramelize
- 5 to 7 minutes per side. Remove from grill; slice when cool enough to handle.
- Spread salmon salad over each slice of bread. Top with grilled onions
- avocado
- and baby spinach.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Servings: 2