Salmon Salad Endive Cups


  • 2 6 oz. cans wild salmon (no salt added)
  • 1 bunch parsley, finely chopped
  • 1 bunch cilantro, finely chopped
  • 1/4 cup chopped red onion
  • 2 garlic cloves, minced
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Pinch of cayenne pepper
  • Salt/pepper to taste
  • Endive leaves for serving

Note: If you’re not a fan of parsley and/or cilantro, add in chopped spinach for a substitution.


Open the canned salmon and add to a large bowl. Then mash with a fork. Add the remaining ingredients and stir to combine. Taste and adjust seasonings as necessary.

Add 1 to 2 tablespoons salmon salad into the endive cups. Enjoy!

Yield: 20 to 30 endive cups (1 to 2 tablespoon in each)

Nutrition information

(per endive cup)

Calories: 40
Fat: 2 g
Protein: 4 g
Carbohydrates: 1 g
Sodium: 20 mg