Serves 4
Canned Salmon Salad
Just because something comes from a can doesn’t mean it can’t be delicious. Salmon can be hard to come across, and even harder to keep fresh. Wild canned salmon can be a great addition to salad and is readily available as a cheap source year round. This recipe offers a complete meal with a distinctive taste and is very simple to prepare.
| • 2 cans wild salmon• Juice of 2 lemons• 5 to 6 tablespoons olive oil• 2 diced cucumbers, peeled or not• 1 onion, chopped• 1 large tomato, diced | • 1 avocado, pitted and diced• 2 tablespoon fresh dill, chopped, optional• Lettuce leaves for serving• Freshly ground black pepper, to taste |
Drain the liquid from the canned salmon, place in a bowl, and squash well with a fork.
Mix the lemon juice and olive oil into the salmon. Next, add the cucumbers, onions, tomato, and avocado and mix again. Add dill if desired. Season with freshly ground black pepper. Serve over cold lettuce leaves.
Serves 2
Pumpkin Salad
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