Two days ago my co-worker brought a lovely, arrangement to the office. She cut branches from one of the early blooming trees in her back yard, and simply placed them in a large glass vase with a pink bow to match the vibrant color of the tiny blossoms. It lifted the atmosphere in seconds, as only flowers can do.
I got home HUNGRY today, after rushing to an appointment straight from work. My 17-year old was home, and stated he was just as famished. So we threw together one of our favorite quickie snacks… an upgraded Tuna Salad.
Just a little chopping of ingredients on hand, a few spices, dressing and Voilà…
My Tasty Tuna-Salmon Salad
This light meal features:
- Healthy fats
- High fiber
- High protein
- Onions are a major source of a Quercetin, a super-antioxidant
- Parsley (one of the world’s seven most potent disease-fighting spices) is an antioxidant, anti-bacterial, immune booster, powerful kidney healer, and enriches the liver!
- 1 can Light meat, dolphin-safe Tuna in water, drained
- 1 – 7.5 oz can Wild Salmon, drained
- 3 – 4 organic Green Onions, chopped
- 1/4 c. organic Red Onion, chopped
- 1/4 c. organic Parsley, chopped
- as many Black Olives as you like, chopped
- 3 Tbs. or more organic Bread and Butter pickles, chopped
- 1 Hi-Omega-3 organic Egg, boiled and chopped
- 1/2 organic Red Apple, chopped (opt.)
- 4 – 5 Tbs. Vegenaise
- 2 tsp. Mustard (I like spicy Dijon, choose your favorite)
- 1/4 tsp. Black Pepper
- 1/4 tsp. Celery Seed
- 2 tsp. fresh Lemon Juice, Cider Vinegar or half and half
- Sprinkle of Sea Salt
- Dash of Cayenne (to taste)
In a large bowl mix all dry ingredients together.
In a separate glass bowl, mix Dressing ingredients until well combined. Add to dry ingredients and combine with wooden spoon.
Serve on toasted Gluten Free Chia Millet or other whole grain bread. Top with Avocado and/or Tomato slices.
Can also be served in large organic Romaine Lettuce leaves.
~ In Good Heath! ♥