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Easy Salmon Spelt Noodle Salad
Our hearty spelt noodles are made from one of the world’s oldest grains; high in protein and fiber. At Lehmans.com and our store in Kidron, Ohio.
- Author
- Dori Fritzinger
- Prep Time
- 20 minutes
Ingredients
- 1/2 (2.5 lb package) Lehman’s dried spelt noodles
- 2 (5 ounce) cans skinless, boneless salmon, drained (you can substitute tuna)
- 1 cucumber, thinly sliced
- 2 (5.3 ounce) containers of Greek yogurt
- 2/3 cup mayonnaise
- 1 teaspoon dill
- 1 teaspoon onion powder
- 1 cup cherry tomatoes, halved
Directions
- Fill a large pot with lightly salted water and bring to a rolling boil.
- Cook noodles, then drain and rinse with cold water.
- Transfer noodles to a large bowl.
- In a separate bowl, flake the salmon, and gently toss it with the cherry tomatoes and cucumber, Greek yogurt, mayonnaise, dill, and onion powder.
- Spoon yogurt mixture over noodles and gently combine mixture until the noodles are well coated.
- Chill, covered, in the refrigerator for at least 30 minutes. I like to make it ahead and it chill it overnight.
- Gently toss the salad before serving.
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