This delicious salad takes a spin on the classic tuna salad we are all too familiar with. Canned salmon comes with all the convenience of canned tuna and more! Get a boost of anti-inflammatory omega-3 fats while decreasing your exposure to mercury by choosing canned wild salmon over canned tuna.
Does the idea of chopping, slicing and dicing intimidate you? Join us for Nourishing Knife Skills on Wednesday, March 29th, where we’ll dissect cutting techniques to boost your efficiency in the kitchen.
- 1 6 oz can bonless, skinlesss wild salmon
- ½ large beet
- 3 stalks celery
- 1 green apple
- ½ purple onion
- ¼ cup chopped walnuts
- ¼ cup mayonnaise made from avocado or canola oil ( Chosen Foods Avocado Oil Mayo or Spectrum Canola oil Mayo )
- 1 tablespoon Dijon mustard
- a few grinds of fresh cracked pepper
- Drain salmon and place in a large bowl.
- Flake salmon with a fork.
- Chop beet into cubes. Add to bowl.
- Slice each celery stalk lengthwise into 2-4 long strips. Dice strips finely. Add to bowl.
- Chop apple into cubes. Add to bowl.
- Dice onion. Add to bowl.
- Add walnuts to bowl and toss to combine.
- Add mayo, mustard and pepper. Stir to combine.
- Serve on a bed of greens, folded in a corn tortilla or as a sandwich with 100% whole grain toast.
Recipe from Nourishing Results, LLC