To Fish or Not to Fish...

May 1, 2012 Hoda

What's for Lunch?

As a Lebanese, homemade Hummus is always at the ready.

Salmon is a favorite o fmine, and I am sure to have cans of Alaskan Wild Caught Salmon in my pantry for the time I am out of the fresh version. So I here is my Salmon Salad to compliment the Hummus and steamed cabbage I made.

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
2-3 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! ♥

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