Print Recipe
Lemony Salmon Salad
Servings
Ingredients
  • 2 5 ounce cans of salmon drained [see notes]
  • 1 tablespoon avocado oil or other oil
  • 1/2 cup thinly sliced red onion
  • 1 cup cherry or grape tomatoes halved
  • 1/2 cup chopped fennel
  • 1 5 ounce package of arugula
  • sea salt and black pepper
  • 1/2 avocado [optional]
Servings
Ingredients
  • 2 5 ounce cans of salmon drained [see notes]
  • 1 tablespoon avocado oil or other oil
  • 1/2 cup thinly sliced red onion
  • 1 cup cherry or grape tomatoes halved
  • 1/2 cup chopped fennel
  • 1 5 ounce package of arugula
  • sea salt and black pepper
  • 1/2 avocado [optional]
Instructions
Prep:
  1. Squeeze 3 tablespoons of juice and remove 1 teaspoon of zest from a lemon.
  2. Chop fennel.
  3. Slice onion thinly.
Make:
  1. Combine lemon zest, lemon juice, oil, and salmon in a bowl. Using a fork, mash and flake salmon.
  2. Add onion, tomatoes, and fennel and toss to coat. Add arugula and toss.
  3. Season to taste with salt and pepper and extra lemon juice if desired.
  4. Garnish with avocado.
Recipe Notes

Leftover salmon is excellent here - just flake instead of using canned. Shredded leftover chicken also works! Canned salmon with skin and bones is a healthy choice with lots of calcium and omega-3.

Credit: Recipe adapted from Paleo Recipes by BHG

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