Summer Salmon Salad

Top NYC Chef and Nutritionist Amy Melms of Mmmunch guest blogs for Mamatini with a super summer salmon salad recipe!


Having a baby is one of the most monumental experiences in one’s life. It’s exciting, overwhelming, emotional and exhausting. As soon as they arrive, you’re focused on your new addition round the clock, non-stop.


But who’s taking care of you?


Most new moms are strapped for time and their diet is sometimes an afterthought. So here’s a quick, nutrish and delish recipe for salmon salad that is especially good for nursing moms. Salmon is a win-win because it is chock full of DHA crucial to baby’s nervous system and at the same time helpful in preventing postpartum depression.


I like to think of it as Mommy prozac.


Salmon Salad

2 cups of cooked flaked wild salmon (leftovers or you can use canned)

2 organic hard boiled eggs

1 diced red pepper

1 cucumber

1/3 cup onion

mayonnaise, mustard, nayonnaise

lemon juice

salt and pepper to taste

any type of leafy green or fresh lettuce


In a large bowl gently mix salmon and eggs together. In another bowl mix pepper, cucumber, onion, mayo or mustard and salt and pepper. Pour over salmon mixture and add lemon juice and toss lightly. Serve over leafy greens or put it between two pieces of whole-grain bread.


(note: FDA guidelines say breastfeeding women should limit consumption of fish to 12 ounces per week due to mercury.)


- Amy Nelms Mmmunch