This blog post was created in partnership with Unilever. All thoughts and opinions are my own.
A few weeks ago, I announced my partnership with Unilever as one of their 2018 Agents of Change. This is a partnership I’m truly excited about and proud of, as Unilever’s mission is one that not only do I stand behind, but also one that I know resonates with so many of you, too. In short, Unilever’s mission is to provide food that tastes good (who doesn’t want that?!), does good (nutritious food – check), and doesn’t cost the earth (sustainability to help reduce the environmental impact of products – double check).
One of the products I’ve been most excited to work with and share with all of you is Hellmann’s. Like me, I’m sure so many of you recognize and associate Hellman’s products with childhood barbeques. Their mayonnaise was a potato salad staple. So, you can only imagine my incredibly, pleasantly surprised reaction when I learned about their newer products – mayo made with avocado oil or olive oil, real ketchup sweetened only with honey, and even a vegan sandwich spread.
Here’s why I’m obsessed with these products: as an all foods fit dietitian, I don’t believe in ever, ever cutting out entire food groups. Mayonnaise, ketchup and the like are not only summer staples, but are also condiments that can easily add flavor to so many different foods. So, when these condiments become a little more real-food-focused and more nutrient dense, my dietitian heart literally jumps for joy
In specific, I wanted to look at Hellmann’s® Mayonnaise Dressing with Olive Oil and see how I could easily incorporate it into a recipe. I use olive oil – a heart-healthy fat – on pretty much everything, so having it in this mayo is a dream come true. This plant-based oil contains both monounsaturated and polyunsaturated fats; by using it to flavor foods, it can also even help to increase your intake of other positive foods like veggies, whole grains, and lean protein. Finally, like all Hellmann’s products, this mayo uses real, quality ingredients, like 100% cage free eggs, and responsibly sourced oils from trusted American farmers.
To try this mayo out, I immediately knew I had to test it on a lunch recipe. I’m pretty much always looking for new lunch ideas that are easy to make, portable enough to take to the office, and balanced enough to both give me nutrients and also keep me full. Enter: these Salmon Salad Pitas. Beyond easy to make (less than 7, easy to find ingredients!), super simple to pack and take on the go, and truly satisfying. These pitas are balanced with whole grains, lean protein, good fats and a ton of veggies – plus they have a creamy taste with the perfect crunch that guarantees you’ll be both full and satisfied for hours! Check out the recipe below.
Salmon Salad Pitas
6-7 oz. canned salmon
2 tablespoons Hellmann’s® Mayonnaise Dressing with Olive Oil
2 whole wheat pitas, halved
2 small stalks celery, thinly sliced
½ small white onion, diced
1 teaspoon dried dill
Dash of salt
Dash of pepper
(Note: to make ahead, store prepared Salmon Salad in airtight container in the refrigerator for 3-5 days. Assemble pitas when ready to eat).
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