An easy, quick & healthy lunch: salmon salad
Recipe:
Ingredients:
Always choose the highest quality you can find/afford: organic, wild caught, farm fresh, garden fresh, minimally processed, without seed oils, etc.
– wild caught, BPA free, canned salmon
– sweet corn (fresh, canned or frozen)
– red peppers
– shallots
– red cabbage
– cherry tomatoes
– cucumbers
– micro greens (I used kale & cilantro)
– lemon
– EVOO (extra virgin olive oil)
– mayo (optional)
– Dijon mustard
– kosher/sea salt
– paprika (optional)
– lemon pepper seasoning
– chili powder (optional)
Clean & cut the veggies. Place in salad bowl. Drain the salmon & add to bowl.
Prepare the dressing: EVOO, lemon juice, 1 tbsp mustard, 1-1.5 tbsp mayo, paprika, lemon pepper seasoning, chili powder (to taste) & a little kosher salt. Don’t add too much salt to the dressing since canned salmon is already a little salty. Whisk well. Taste & adjust as needed.
Toss salad with dressing & mix well. Taste & add more lemon, salt or pepper, if needed. Sprinkle with cilantro micro greens .
Plate & enjoy! You can serve this salad as is, on a bed of lettuce , in a low carb wrap, with some celery & carrots , etc.
Enjoy!
#inthekitchenwithnora #salmonsalad #easylunchideas #easyandhealthy
