Salmon salad with pickled beets

Sweet pickled beets and peppery radishes are the perfect complement to rich sockeye salmon in this vibrant salad. A bright, lemon herb mayonnaise pulls it all together.

Enjoy over greens, scoop it up with crackers or pile onto toasted bread. Delicious!

Salmon salad:

5 oz poached salmon (or canned if preferred)

2 tbsp each mayonnaise and Greek yogurt 

2 tbsp chopped fresh chives, dill or a combination

Juice of half a lemon, plus 1 tsp lemon zest 

1 radish, finely chopped or shredded

1 green onion, finely sliced

Salt & pepper to taste

Topping

1/4 cup diced Catie's pickled beets

1 large radish, shredded or finely chopped.

Instructions:

• Combine mayonnaise, yogurt, lemon juice and zest and fresh herbs.

• Break salmon into chunks and combine with green onion, radish and the dressing. (You may not need all of the dressing, depending on desired level of creaminess. Start with half and add more to your liking. Season to taste with salt & pepper.

• Gently combine beets and radish. Note: Pat the beets dry with a paper towel before combining with radish.

• Top salmon mixture with beet mixture.

Serve with fresh, crunchy vegetables like cucumbers, carrots, snap peas, radish or bell peppers.