This month I needed another go-to lunch option and wanted to try something with salmon. I mix in tuna pretty regularly to my lunch rotation, and was feeling a little bored with my lunch options these days. This is so common for those of us eating whole foods. Canned salmon is an inexpensive way to include those healthy fats and and easy option for lunches as well. It’s definitely not as tasty as grilling a nice piece of wild caught salmon, but our fast paced life sometimes you need to use the canned options. And that’s okay too. Try to opt for wild caught whenever possible and get the BPA free cans as well. I buy mine at Trader Joe’s and have used it for Salmon Cakes too.
- 2 cans wild salmon, drained
- 1 carrot, diced
- 1 mini cucumber, seeded and diced
- 1/2 red onion, finely diced
- 1/4 cup fresh cilantro (parsley would work)
- extra virgin olive oil to taste (avocado oil would work)
- salt and pepper, to taste
Add salmon to a mixing bowl and break up with a fork. Add in carrots, cucumbers, onion, olive oil, salt and pepper and mix well. Serve on a salad of mixed greens, on crackers, on top of a halved avocado, or in celery sticks. Refrigerate and enjoy!
Note: If you’d like it creamier and can tolerate eggs, feel free to add some avocado mayo. One I love is Primal Kitchen Avocado Mayo or you can always make your own.