Salmon Salad with Black Olives and Granny Smith Apple

Salmon Salad with Black Olives and Granny Smith Apple (Serves 4-5)

Salmon salad and tuna salad taste a lot alike despite the higher cost of canned salmon. I increasingly pay up to make salmon salad because salmon has five times the health enhancing omega-3’s of ordinary tuna. You can substitute salmon in any tuna salad recipe including my Spicy Tuna Salad with Granny Smith Apple and Black Olives or Spicy Tuna Salad with Green Olives and Dried Cranberries. This recipe fuses the two by including black olives, Granny Smith apple, and dried cranberries.

Prep time: 10-15 minutes


3 cans of salmon
1 small sweet yellow onion
1 Granny Smith apple
1 can of black olives
Dried cranberries (infused with apple juice)
2-3 tablespoons of mayonnaise (recipe for making it yourself below)
Red chili powder
Garlic powder


Add salmon to a mixing bowl. Salmon packed in water should be drained first. Chop onion and apple into bite-sized pieces and add to bowl. Chop olives and add to bowl. Add a handful of dried cranberries. Add a nice dusting of salt, garlic powder, and red chili powder. Don’t skimp on the red chili powder! Add 2 to 3 tablespoons of mayonnaise according to taste and then mix well. Taste and add more spices as needed.

Notes: The salmon salad shown here is hiding a big serving of baby cut carrots. I like to eat a piece of carrot with almost every bite of salmon salad.

Homemade mayonnaise is surprisingly easy to make and bumps up the flavor of this dish. I learned to make mayonnaise from Melissa Joulwan. She promised me it would be easy and she was right! Don’t accept the soybean oil, sugar, and preservatives of store-bought mayonnaise anymore. Make some homemade yourself. I’ll walk you through it below or you can click here and let Melissa walk you through it.

Homemade Mayo

1 egg
1/2 teaspoon mustard powder
1/2 teaspoon salt
2 tablespoons apple cider vinegar
1 1/4 cups olive oil (light, not extra virgin)


Place the egg, mustard powder, salt, apple cider vinegar, and 1/4 cup of olive oil in a food processor and whirl until well mixed – 20 to 30 seconds. You can mix by hand in a bowl with a whisk like Julia Childs did in the old days, but that is a lot of work. Now here comes the important part: Drizzle in the last cup of olive oil very, very slowly while you keep running the food processor – as in, take about 3 minutes to drizzle in one cup of oil. Don’t get in a hurry and dump a lot of oil in at once or the mixture can collapse and stop looking like mayonnaise. IF your mayo collapses, all is not lost. Put the mixture in the refrigerator for a few hours and then stir it vigorously. Such “failed” mayo doesn’t look as pretty, but it still tastes good and works fine in tuna salad. Once you are done, transfer your mayo to an air-tight container and store in the refrigerator until needed. Homemade mayo should be good until the expiration date of the egg it was made with.

Melissa Joulwan warns of the importance of starting with all ingredients at room temperature. I have had success using a cold egg, but am mixing with apple cider vinegar and not lemon juice like Melissa. That difference might make a difference.

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