A 10-Minute Lunch You’ll Crave!
Looking for the ultimate light lunch that’s ready in a flash? These Salmon Salad Lettuce Cups are your answer! This recipe is my go-to for using pantry-staple canned salmon, transforming it into a vibrant, protein-packed meal that’s perfect any day of the year. The zesty kick of prepared horseradish and fresh dill makes this a true standout. Served in crisp, tender butter lettuce leaves, it’s a refreshingly simple and healthy dish you’ll make again and again.
Ingredients
• 12 ounces / 340 g canned salmon, no salt added
• ½ cup / 105 g mayonnaise
• 3 tablespoons prepared horseradish
• 1 tablespoon chopped fresh dill
• 2 teaspoons lemon juice
• ½ teaspoon finely ground sea salt
• ½ teaspoon ground black pepper
• 12 butter lettuce leaves, from 1 head
Instructions
1. In a medium-sized bowl, flake the salmon. Add the horseradish, dill, lemon juice, salt, and pepper. Stir gently until all are fully incorporated.
2. Arrange the butter lettuce leaves on a serving plate. Fill each leaf with about 2 tablespoons of the salmon salad mixture and top with 2 teaspoons of mayonnaise just before serving.
Nutritional Information
• Per serving of 3 filled lettuce cups
• Calories: 314
• Total Fat: 26.5 g
• Saturated Fat: 4.6 g
• Protein: 14.6 g
• Sodium: 526 mg
• Carbohydrates: 4.4 g
• Net Carbs: 3.3 g
• Macros: 76% Fat | 6% Carbs | 19% Protein
Pro Tips
• & Variations
• Store leftover salmon salad in an airtight container in the fridge for up to 3 days. Assemble the lettuce cups just before serving to keep the lettuce crisp.
• For a lighter, mayo-free version, replace the mayonnaise with a zesty vinaigrette. My Herby Vinaigrette or Lemon Turmeric Dressing work beautifully.
• To make this recipe AIP-friendly, simply omit the black pepper and use an AIP-compliant dressing like Lemon Turmeric Dressing in place of mayonnaise.
• For an egg-free option, use your favorite store-bought or homemade egg-free mayonnaise.
FAQ
Q: How long does this salmon salad last
A: Leftover salmon salad can be stored in an airtight container in the fridge for up to 3 days. For best results, assemble the lettuce cups just before serving to maintain the crispness of the lettuce.
Q: Can I make this salmon salad without mayonnaise
A: Yes, for a lighter, mayo-free version, you can replace the mayonnaise with a zesty vinaigrette. The recipe also provides an egg-free option by using a store-bought or homemade egg-free mayonnaise.
Q: Is this salmon lettuce cup recipe keto-friendly
A: Absolutely. With only 3.3 grams of net carbs per serving, these salmon salad lettuce cups are a great low-carb and keto-friendly lunch option.
Q: What kind of salmon is best for this recipe
A: This quick recipe calls for 12 ounces of canned salmon with no salt added. It’s a convenient and protein-packed pantry staple that works perfectly for the salad.
