INGREDIENTS
1
six-ounce can of wild salmon, drained
1 cup
fresh, loosely packed herbs, chopped
1/2
red bell pepper, about 1/2 cup chopped
1
stalk celery, about 1/4 cup chopped
2 tbsp
plain Greek yogurt
1 1/2 tbsp
KRAFT Avocado Oil Mayo
1 tsp
Dijon mustard
Salt + pepper