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  • Larissa Spafford, NTP

It's way too hot to cook salmon salad recipe

salmon salad

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.

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