Lemony Salmon Salad
  • 2 5ounce cans of salmondrained [see notes]
  • 1tablespoon avocado oil or other oil
  • 1/2cup thinly sliced red onion
  • 1cup cherry or grape tomatoeshalved
  • 1/2cup chopped fennel
  • 1 5ounce package of arugula
  • sea salt and black pepper
  • 1/2 avocado [optional]
  1. Squeeze 3 tablespoons of juice and remove 1 teaspoon of zest from a lemon.
  2. Chop fennel.
  3. Slice onion thinly.
  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