Speedy Salmon Salad




  1. 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.
  2. 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.
  3. 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.


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.