Ham salad is a but of a underdog, it seems. Everyone makes tuna salad and chicken salad, but I rarely see recipes for ham salad!
I started eating it in collage, because, oddly enough, my dining hall made the best ham salad in the world.
But why isn’t everyone making it? It’s easier than chicken salad, because you don’t have to cook anything. It’s a bit more universally appealing than tuna salad- most kids will eat ham well before they have a taste for funky tuna.
I literally just buy the diced ham in the blister pack and make a big batch. Because it’s salt-ridden ham, it lasts longer than a lot of proteins. Because I use Greek yogurt, it lasts longer than mayonnaise salads. This is meal-prep 101.
Oh, and the yogurt has way less calories than mayo and way more protein.
Serve it on bread, in lettuce cups, in hollowed out pickles, or on a plate! I love it with pineapple, too.
INGREDIENTS:
- 3 cups diced ham (cooked)
- 1/2 cup sweet pickle relish
- 1/4 cup Greek yogurt
- 2-3 tablespoons sandwich spread, if desire
- 2 tablespoons mustard (honey mustard is great here)
- salt & pepper, to taste
- Also: how about crushed pineapple, diced celery, boiled eggs, chopped gherkins, marshmallows… kidding
To prepare, mix together all of the ingredients in a large bowl. If you’re doing the optional add-ins, stir those in last so they don’t break up.
That’s it!
whenkathycooks 