What’s for Lunch?
Yesterday was a warm, sunny day…which put me in the mood for a cold lunch plate.
I made Hummus the day before, and had steamed cabbage with mint and garlic, so two features of my lunch were ready.
The little animal protein i eat comes mainly from fish… cold water, wild-caught fish…which, by the way, has less mercury and nasty stuff than Farm Raised or Atlantic.
Salmon is a favorite, and I am sure to have a couple of cans of Alaskan Wild Caught Salmon in my pantry for the time I am out of the fresh version. So I decided to make my Salmon Salad to compliment the Hummus and cabbage.
Hoda’s Salmon Salad
- 2 cans wild caught Pink Salmon
- 2 organic Celery stalks, chopped fine
- 3 organic Green Onions, chopped fine
- 1/4 c. organic flat leaf Parsley, chopped fine
- 2 Tbs. Vegenaise
- 1-1/2 tsp. Spicy Brown Mustard or Dijon
- 2 tsp. Lemon Juice
- 1/4 tsp. Black Pepper
Flake the Salmon, and add rest of ingredients. Combine well in a medium bowl.
Serve over whole grain wheat-free toast or in a lettuce leaf, alongside avocado slices sprinkled with lemon juice.
~ Bon Apetit! ♥