Ingredients:
- 1 (7.5 ounce) can pink salmon
- 2 tablespoons hummus
- 1/2 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon dill relish
- 1 teaspoon red wine vinegar
- 2 stalks celery, chopped
- 1/4 cup dried cranberries
- 1/4 cup walnuts, toasted
- 2 cups lettuce, washed and dried
- Salt and pepper to taste
- 1 tablespoon extra virgin olive oil
Directions
- 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.
