Say that 5 times with an ice-cube in your mouth! Making sure there is a nutritious, quick snack or lunch handy for my teen is sometimes a challenge. He's finicky in the sense that bland, boring or time intensive options are not up his alley.
My salmon salad variations are always welcome, as they are with company.
We are all aware of the benefits of eating cold water, wild fish.. and Salmon is a variety that carries a considerable amount of Omega 3's. The greens in this recipe are health-boosting, and using high fiber, gluten-free bread doesn't detract from the nutrition offered.
My Sumptuous Salmon Salad Recipe
- 1 – 14.75 oz. can Wild Salmon, drained (or home-baked filet)
- 3 – 4 organic Green Onions, chopped
- 1/2 c. organic Leeks, chopped
- 1/3 c. organic Parsley, chopped
- 1/3 c. or more organic Celery, chopped or thinly sliced
- 3 Tbs.Vegenaise or 4 Tbs. Plain Almond Yogurt
- 1 tsp. organic Lemon juice
- 1/2 tsp. Celery seeds (opt.) or Dill
- 1/2 tsp. Black Pepper
- Dash of Sea Salt
- 2 Tbs. organic Dill Pickle, minced (opt.)
NOTE: I like to remove the skin pieces from canned Salmon, but leave the bones in for calcium. If you mind the light crunch, then mash the ones you find between your fingers, or with a fork, but do leave them in!
Mix all dry ingredients together in a medium bowl.
Combine Vegenaise or Yogurt with lemon juice and spices. Add dressing to salmon mix and blend well. Taste and adjust seasoning.
Serve in Romaine lettuce boats, or as a sandwich with tomato, red onion and lettuce.
I like Udi's gluten-free Omega Flax or Millet Chia bread. It has a good fiber to carb ratio. You may dab some e.v. Olive Oil on top bread if served as a sandwich.
~ Enjoy! ♥