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Salmon Salad with Lemon and Dill

Salmon Salad with Lemon and Dill Recipe

  • 15 oz. canned wild salmon
  • cup reduced-fat mayonnaise, or plain nonfat or low fat yogurt
  • 1 lemon, juice only, 1/4 cup
  • 1 small bunch fresh dill, finely chopped (1/4 cup)
  • 1/4 1/2 yellow or white onion, finely diced (1 cup), or use celery
  • 10 oz. frozen peas, thawed
  • 4 pita pockets, whole wheat or white, for serving (optional)
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