This Salmon Salad is an easy and delicious lunch served on real, crusty sourdough bread or organic salad greens. When made with the ingredients below this salad has excellent omega-3 fatty acids, protein, healthy fats, and refreshing herbs.
2 4-ounce (wild/fresh caught) salmon ﬁllets, baked and chunked
1-2 TBS mayonnaise **(look for organic eggs and use approved fats from the food guide such as coconut, avocado, or olive oil)
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1/3 cup chopped onions,
1/2 cup chopped celery
1 TBS of lemon juice
Lettuce of choice
Drizzle salmon ﬁllets with 1 TBS of coconut oil, ghee, or avocado oil and place in a 400-degree oven for 10-15 minutes, or until cooked through. Cool and chunk into bite-sized pieces. When the salmon is cooled, combine it with the rest of the ingredients and serve over your lettuce greens or toasted organic sourdough or sprouted bread.