Makes 1 cup
Wild salmon contains more of the omega-3 fatty acids that are important for heart health than farmed salmon, and it is more environmentally friendly.
1 (6-ounce) can pink salmon, preferably wild
1 tablespoon pickle relish, drained
1/4 cup minced celery
3 tablespoons plain nonfat yogurt
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon dried dillweed (optional)
Combine all the ingredients in a medium bowl and beat until well combined. Use this to fill celery stalks, as a dip, or as a spread on whole-wheat crackers. It will keep, tightly covered, in the refrigerator for up to 3 days.
Per 2 tablespoons: Calories 35, Protein 4g, Total fat 1g, Sat fat 0.3g, Trans fat 0g, Cholesterol 12mg, Carbohydrate 1g, Dietary fiber 0g, Sodium 140mg