Yummy Salmon Dip Salad

Meet my new favorite snack-with-the-confusing-name: Yummy Salmon Dip Salad. I’m so original.

• Yummy = yummy.
• Salmon = salmon.
• Dip = can be used as a dip.
• Salad = can be used as a salad. (Like chicken salad, but with salmon. On a sandwich. Or on crackers. Or over lettuce.)

This mousey-colored mousse may look like baby food, but it has grown-up flavor due to the incorporation of dill, lemon juice, and just the right hint of sweetness. Oh, and don’t forget about the dill pickle relish and the subtler onion powder. The dip/salad keeps well in the fridge for a few days, so you can make it ahead for a party if you need to. My dad loved it, and it made a great healthy snack for him.

A  1/3-cup serving is a THM Fuel Pull (and contains 10g protein), but anything over that is an S. You can eat it with veggies (like the sliced cucumbers in the pictures), on a sandwich using half a Joseph’s pita, or over lettuce. You could even pair 1/3 c. of salmon dip with 2 Light Rye Wasa crackers for a Fuel Pull snack!

Is it a dip or a salad? You tell me!

You may also enjoy:

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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!

You can pin this recipe here:

5.0 from 1 reviews

Yummy Salmon Dip Salad

 

Author:

Briana Thomas

Serves: 1 quart

Print

 

THM:FP or S (see note below), low carb, low fat, gluten free, egg free, nut free

Ingredients

• 1 14.75-oz. can wild-caught Alaskan salmon, drained well
• 8 oz. reduced-fat cream cheese
• 1 c. low-fat cottage cheese
• ¼ c. + 2 T. dill pickle relish, drained well
• ¼ c. fresh dill weed, chopped
• ½ tsp. onion powder
• Hearty dash each ground red pepper, lemon juice, THM Super Sweet Blend

Instructions

1. Beat the salmon in a mixing bowl with a hand mixer until the bones, skin, and meat are broken down into a uniform consistency. (Trust me on this one! You won't even know they're there!)
2. Add the rest of the ingredients and beat until smooth. There will be a little bit of texture from the cottage cheese and pickle relish, but that's fine. Taste and add more red pepper, lemon juice, and Super Sweet Blend as needed to balance the flavors; I usually add about 3 dashes of each.
3. Garnish with paprika or fresh dill if desired. Serve with vegetables and low-carb pitas baked into chips or eat it in a low-carb pita or over a salad. The dip keeps well in the fridge for a few days, so you can make it ahead for a party if you need to.
4. A ⅓-cup serving of this dip/salad is a THM:FP, but more than that is a THM:S (albeit pretty light). There are about 10g protein in ⅓ c. A serving of this salad on 2 Light Rye Wasa crackers would make a good Fuel Pull snack.

Notes

-If you don't have fresh dill you can try substituting another fresh herb of your choice or substitute dried dill (but it's not the same!). As a general rule of thumb, use ⅓ as much dried herbs as the fresh amount called for in a recipe. You may wish to start with about 2 tsp. dried dill in this recipe, then work your way up, tasting as you go.
-Please note: the dill pickle relish is plain dill relish, not sweet dill relish (which will have sugar or some kind of sweetener added). You can find this at any grocery store. Finely chopped dill pickle would work too.

3.5.3251

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