A great salad when you have leftover salmon from the night before. If you don't, just saute a couple wild-caught filets and season with olive oil and salt and pepper. This recipe is high in omega-3 fatty acids and antioxidants. A great meal without the inflammatory grains.
Prep Time:10 minutes |
Cook Time:0 minutes |
Ready In:10 minutes |
Ingredients:
- 2 cup(s) cooked, flaked salmon
- 2 hardboiled eggs (chopped)
- 1 red or green bell pepper (diced)
- 1 cucumber (peeled, seeded, and diced)
- 1/2 cup(s) onion (chopped)
- 4-5 tablespoon(s) mayonnaise ((one without soybean or canola oil, or an organic. Non-GMO variety))
- 1/4 teaspoon(s) cayenne pepper ((optional))
- salt and pepper
- 1/2 lemon (juiced)
- your choice of greens (spinach, romaine, kale, spring mix, etc.)
Instructions:
In a large bowl, gently toss together above ingredients. Serve in a lettuce wrap or over a salad, if desired.
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