Simple Salmon Salad with artichokes, olives, arugula and capers. Paleo, AIP, Whole30, dairy & egg free.
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 artichoke 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.
If you’re following the Paleo Autoimmune Protocol (AIP), choose capers that are either packed simply in salt or in a vinegar-free brine, as some vinegars are not AIP-friendly. If you can find them, some frozen artichoke hearts do not have the added citric acid that the canned varieties do. Otherwise, soak, rinse & drain the artichoke hearts well before using.