- Larissa Spafford, NTP
It's way too hot to cook salmon salad recipe
This makes a perfect dinner on a hot day when the last thing you want to do is turn on your oven. I made it yesterday when it was 100 (and we don't have air conditioning). Everyone enjoyed it and agreed I should share. Tastes best when eaten with loved ones in a shady spot outside.
Salmon Salad (serves 3)
18 oz salmon (3 small cans)
1/2 cup shredded parmesan cheese
1/2 cup diced red onion
1/2 cup finely chopped flat leaf parsley
3 stalks celery, diced
4 Tbs fresh squeezed lemon juice
3 Tbs avocado or other healthy fat mayo (I use Primal Kitchens Brand)
3/4 tsp lemon zest
1/2 tsp unrefined sea salt
6 romaine lettuce leaves
Add all ingredients, except lettuce to a medium size bowl and mix well. Scoop salad onto lettuce leaves and enjoy!
If you enjoy this recipe, there's more in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free). You can get the e-book here.