Name: Speedy Salmon Salad
Ingredients: 1 avocado; 2 6 – 7 oz / 170 – 198 g cans of wild salmon; 1/2 cup / 70 g diced red onion; 1/2 packed cup / 20 g arugula; 1/3 cup / 50 g olives; 2.5 oz / 75 g drained artichoke hearts (about 2 whole); 2 tbsp / 30 ml lemon juice; 2 tsp / 10 g capers (see note); 1 1/2 tsp dried dill; Fine sea salt, to taste

Speedy Salmon Salad

Author: Meatified

Scale

Ingredients

1 avocado
2 6 – 7 oz / 170 – 198 g cans of wild salmon
1/2 cup / 70 g diced red onion
1/2 packed cup / 20 g arugula
1/3 cup / 50 g olives
2.5 oz / 75 g drained artichoke hearts (about 2 whole)
2 tbsp / 30 ml lemon juice
2 tsp / 10 g capers (see note)
1 1/2 tsp dried dill
Fine sea salt, to taste

Instructions

MIX: Scoop the avocado into a large bowl and mash with a fork until almost smooth. Drain the cans of salmon and flake them into the mashed avocado, stirring through with a fork.
CHOP: Finely dice the red onion and mince the arugula as you would other fresh herbs. Roughly chop both the olives and the arugula hearts.
COMBINE: Add all of the chopped ingredients to the bowl, along with the lemon juice, capers and dill, the combine them all together with a fork. Taste and add additional salt, if needed. Serve in lettuce cups, with mixed greens or as a baked sweet potato topping.

Notes

If you’re following the Paleo Autoimmune Protocol (AIP), make sure to use capers that are either packed simply in salt or in a vinegar-free brine, as some vinegars are not AIP-friendly.

This recipe is compatible with both The Paleo Approach and the Whole30.

Find it online: https://meatified.com/speedy-salmon-salad/