4 ingredients · 5 minutes · 3 servings
- In a bowl, mash together the salmon, yogurt, salt and pepper. Serve alongside the carrot sticks. Enjoy!
- 255 grams Canned Wild Salmon (flaked)
- 170 grams Plain Greek Yogurt
- Sea Salt & Black Pepper (to taste)
- 3 Carrot (medium, peeled, cut into sticks)
Refrigerate in an airtight container for up to three days.
Use coconut yogurt, mayonnaise or cream cheese instead, adjusting amounts to taste.
Add fresh chopped dill and lemon juice.