Salmon Salad Stack
A Salmon Salad Stack is an excellent warm-weather meal. Easy and delicious, this no-cook recipe is the perfect quick meal for one or two, or you can make several servings for a crowd-pleasing appetizer at summer gatherings. This Salmon Salad Stack recipe is also Paleo and AIP-friendly. I recommend pairing it with gluten-free crackers for some extra fun textures and crunch.
Is a Salmon Salad Stack with avocado healthy?
Yes, this is a nutrient-dense and allergen-friendly recipe suitable for a variety of diets. Here are some of the healthiest ingredients in my Salmon Salad Stack recipe.
Canned salmon is a wonderful pantry staple that you can always keep on hand. Opt for wild-caught salmon packed in water if possible. Salmon is high in omega-3 fatty acids, protein, and Vitamin D. A 3.5 ounce serving also contains more than 50% of your daily value of selenium, which is a hard-to-get mineral with powerful antioxidant properties.
Salmon is naturally low in fat, so this recipe uses avocado and mayonnaise to provide satiating, brain-boosting fats. Avocado contains numerous vitamins and minerals such as vitamins C, E, K, and B6. It also offers trace amounts of potassium, magnesium, and folate. The vitamin K in avocado will also help your body absorb vitamin D from the salmon.
This leafy green herb adds a bright flavor that compliments the fruit used in this recipe. Cilantro is excellent for detoxification and contains a range of nutrients including vitamin C, vitamin E, copper, calcium, and manganese.
Strawberries and Mango
Strawberries and mango are the perfect fresh addition to this salmon salad stack. Strawberries offer ample amounts of vitamin C, folate, and potassium. Mango also offers vitamin C and folate as well as copper.
How to Make Your Salmon Salad Stack
This no-cook recipe is simple and quick. First, flake your salmon into a small bowl (draining the can first, if needed.) Add your mayonnaise, one tablespoon of the lime juice, and one tablespoon of the chopped cilantro, and stir until salmon is evenly coated. Set aside.
Now you’ll add the diced strawberries and mango to a second bowl, coating evenly with the remaining cilantro and only one teaspoon of lime juice. Set this aside as well.
Using another separate bowl, coat the diced avocado with the remaining lime juice.
Now it’s time to assemble your Salmon Salad Stack. You can use a metal food ring to layer it, or you simply use a glass container. A metal food ring will help you put together a pleasing presentation, while glass is easy and convenient for storage.
To layer, simply press your avocado mixture gently into the food ring or glass container, then add the salmon mixture, and top with your fruit salsa.
Remove the food ring before serving, if using. Enjoy as-is, or serve with gluten-free crackers.
How to store your meal-prepped Salmon Salad Stack
This recipe is a great make-ahead option. It lasts in the refrigerator for up to 3 days. To store, simply transfer the stack to an airtight glass container, or skip the metal food ring and layer all the ingredients into a glass container to begin with. The lime juice helps prevent some oxidation, but be sure to eat your Salmon Salad Stack within 3 days. I do not recommend freezing this recipe.
- This recipe is very versatile. You can swap the lime for lemon, and the cilantro for other fresh herbs, such as dill.
- If you don’t want a fancy presentation, skip the metal food ring and instead layer all the components into a glass container with a sealable lid. This makes it easy to prep your meal and store it in the fridge until you’re ready to leave for the office or school.
Here are more quick, meal prep recipes you’ll love:
Salmon Salad Stack
Salmon Salad Stack
- 5 147.87 fl oz ml salmon canned, drained
- 3 strawberries diced
- 1/2 mango peeled and diced
- 2 29.574 tbsp ml cilantro chopped, divided
- 1 1/2 22.1805 tbsp ml Eggless, AIP Mayo
- 1/2 avocado diced
- 2 29.574 tbsp ml lime juice divided
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