Salmon Salad Wrap
A veggie packed wrap with added nutritents and a crunch with herbs and fresh flavour.
Ingredients
- 2 cans Raincoast Trading Wild Pink Salmon
- ½ cup Diced red or orange bell peppers
- ½ cup Chopped cherry tomatos
- ¼ cup Chopped fresh dill
- ¼ cup Chopped fresh chives
- ⅓ cup Mayo
- 1 tbsp Grainy dijon mustard
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Drain and empty canned salmon into medium sized bowl and smash with a fork
- Add in all other ingredients and mix together
- Optional: add to a wrap with your favourite veggies, or eat it straight from the bowl
- Leftovers can be stored in an airtight container in the fridge for up to 5 days
Notes
This recipe has been developed by a paid partnership with the Marine Stewardship Council