To Fish or Not to Fish...

What's for Lunch?

Yesterday was a warm, sunny day...which put me in the mood for a cold lunch plate.

I made Hummus the day before, and had steamed cabbage with mint and garlic, so two features of my lunch were ready.

The little animal protein i eat comes mainly from fish... cold water, wild-caught fish...which, by the way, has less mercury and nasty stuff than Farm Raised or Atlantic.

Salmon is a favorite, and I am sure to have a couple of cans of Alaskan Wild Caught Salmon in my pantry for the time I am out of the fresh version.  So I decided to make my Salmon Salad to compliment the Hummus and cabbage.

Hoda's Salmon Salad

  • 2 cans wild caught Pink Salmon
  • 2 organic Celery stalks, chopped fine
  • 3 organic Green Onions, chopped fine
  • 1/4 c. organic flat leaf Parsley, chopped fine
  • 2 Tbs. Vegenaise
  • 1-1/2 tsp. Spicy Brown Mustard or Dijon
  • 2 tsp. Lemon Juice
  • 1/4 tsp. Black Pepper

Flake the Salmon, and add rest of ingredients. Combine well in a medium bowl.

Serve over whole grain wheat-free toast or in a lettuce leaf, alongside avocado slices sprinkled with lemon juice.

~ Bon Apetit!