Step 1

In a large mixing bowl, add salmon, carrots, bell peppers, capers, parsley, Greek yogurt, mayo, salt and pepper; gently stir to combine. Add avocado and give a few more stirs.

Step 2

Refrigerate for up to 2 hours, if have time. Not only does the salmon salad taste better cold, but it allows the 'sauce' to combine and marinate the ingredients.

Step 3

Serve cold in a sandwich and lettuce wraps, or with cucumber slices, brown rice, or cooked potatoes.