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This is an easy 10 minutes recipe, better for you than tuna salad. This is around two serving. You can eat this on top of a green salad, have it with one slice of favorite gluten free bread, or in a lettuce leaf. Also, if you ever have left over homemade salmon try doing a salad with the leftovers the next
day.
Ingredients
(All Organic When Possible):
2 cans of salmon
1 cup of carrots chopped
1 cup of celeryÂ
1/3 cup green onions
1/3 cup picklesÂ
1/3 cup pepperoncini’s
1 tbsp. of fresh dill or power dillÂ
2 tbsp. of lemon juice
3 tbsp. of olive oilÂ
2 tbsp. of mayonnaise (I use primal kitchen with avocado oil)
Cooking Instructions
Toss all the ingredients together in a bowl and salt and pepper to taste.
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