What can I use instead of mayonnaise in salads?

There are several great substitutes for mayo in salads. Greek yogurt is a popular option because it’s thick, tangy, and high in protein. Mashed avocado offers creaminess with healthy fats, while hummus or tahini adds a savory depth. These swaps work beautifully in recipes like a miracle salad no mayo , where texture and flavor matter most.

What can I use instead of mayo to make egg salad?

If you want to make egg salad without mayonnaise, try using plain Greek yogurt or a combination of yogurt and Dijon mustard. You can also mash in a bit of avocado for richness. This technique is similar to how a miracle salad no mayo keeps its creaminess while staying light and flavorful.

What can I substitute mayo for in tuna salad?

For tuna salad, try using hummus, yogurt, or even cottage cheese as a base. A splash of lemon juice or a touch of mustard can brighten up the flavor. These ingredients are often found in no-mayo versions of classic salads, just like in a well-balanced miracle salad no mayo .

What can be used in place of mayonnaise for chicken salad?

In chicken salad, Greek yogurt is again a top choice, but so is smashed avocado or even sour cream. You can also mix and match options to suit your taste. These alternatives maintain the creamy feel while cutting back on fat, similar to how a miracle salad no mayo transforms the traditional dish.

Miracle Salad No Mayo: 1 Creamy Twist You’ll Crave

Description

A creamy, flavorful chickpea salad made without mayonnaise. This miracle salad no mayo version is light, healthy, and perfect for meal prep or fresh lunches.

Ingredients

Scale

1 can (15 oz) chickpeas, drained and rinsed

2 celery stalks, finely chopped

1/4 cup red onion, diced

2 tablespoons sweet relish or chopped pickles

1/3 cup plain Greek yogurt (or mashed avocado)

1 teaspoon Dijon mustard

1 tablespoon lemon juice

Salt and black pepper, to taste

Optional: fresh parsley, dill, or paprika

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Instructions

1. In a large bowl, mash chickpeas with a fork for texture.

2. Add celery, red onion, and relish or pickles.

3. Stir in Greek yogurt, mustard, and lemon juice until well combined.

4. Season with salt and pepper to taste.

5. Chill for 30 minutes before serving.

6. Garnish with optional herbs or paprika if desired.

Notes

For a dairy-free version, use mashed avocado or hummus instead of yogurt.

Add extra lemon juice to brighten leftovers.

Store up to 4 days in an airtight container in the fridge.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Lunch
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 3g
Sodium: 290mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 9g
Cholesterol: 0mg