Salmon Dip | AIP

Oddly enough, eating an autoimmune paleo diet had me missing condiments most… a life without mayo, mustard or relish. As an avid consumer of tuna and salmon salad I needed to find a recipe that was creamy, tangy and still delicious. It may not seem that crazy, but it took me a while to create a recipe that I actually enjoyed AND was AIP compliant. Here’s to life without mayo. Cheers!

salmon salad

Salmon Dip

  • 1 can of line-caught salmon

  • 1/2 an avocado

  • 1 TBSP extra virgin olive oil

  • 1 TBSP coconut aminos

  • 2 tsps lemon juice

  • 1 TBSP small dice pickles (AIP pickle recipe coming soon)

  • 1/4 cup sliced Kalamata olives

  • salt to taste

  • 1 tsp fresh dill chopped

Serve with plantain chips, coconut tortilla chips or sliced veggies like cucumbers and heirloom carrots.


  1. Slice and dice the necessary ingredients

  2. Mix everything up in a bowl

  3. Top with greens if it’s a snack or serve on greens if it’s a meal

salmon salad and carrots

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