Salmon Salad Crackers

This salmon salad is easy to make and great to have on hand. You can stuff it in a sandwich, a wrap, or lettuce leaves, and it’s great atop a salad and with crackers.

Serving size

4 crackers

Makes

8

Ingredients

2 cans (6-ounce) unsalted salmon, drained and flaked

⅓ cup chopped celery

¼ cup red onion, soaked in ice water for 10 minutes, drained, rinsed and chopped

¼ cup light mayonnaise

2 tablespoons capers, drained

2 tablespoons Italian parsley, chopped

⅛ teaspoon black pepper

32 low sodium crackers

Nutrition Info

Makes:Serving size: 4 crackers

Calories

150

Fat

8 g

Saturated Fat

2 g

Trans Fat

0 g

Cholesterol

20 mg

Carbohydrates

9 g

Sugar

1 g

Fiber

0 g

Protein

10 g

Sodium

172 mg

Calcium

106 mg

Phosphorus

142 mg

Potassium

235 mg

Instructions

  1. Place the salmon in a small bowl and flake with a fork. Set aside.
  2. In a medium bowl, combine the celery, onion, mayonnaise, capers, parsley, and pepper. Mix well. Add the salmon to the dressing, tossing gently.
  3. Place a level tablespoon of salad on each cracker.

 

Recipe contributed by Akebia

Onions are soaked in cold water to decrease their strong flavor. The cold water keeps the onions super crunchy, while the sulfur compounds that give onion its pungent, harsh flavor will fade in the water.

Choose your favorite low sodium crackers. Some options are Low Sodium Ritz crackers, unsalted saltines, and Wheat Thins with a Hint of Salt.

Take it up a notch by turning this snack into a fancy appetizer by topping each salmon salad cracker with a cucumber slice.

Salad holds up to 4 days in the fridge.