Wednesday, January 21, 2015

Classic Salmon Salad {AIP, Whole30, Paleo}

Classic Salmon Salad

Like a lot of my recipe "inventions" this one started with a recipe... and ended with me not having any of the ingredients! I then made substitution after substitution... and ended up with something delicious!

This particular recipe started with Mickey Trescotts' Classic Tuna Salad recipe from The Autoimmune Paleo Cookbook... and ended up as Meg White's Classic Salmon Salad.

This salad can be prepped days in advance, making it perfect for a weekly lunch prep session, but it can also be thrown together quickly for a last minute meal. Feel free to swap any of the ingredients to use what you have on hand or even add in your favorite salad toppings.

Classic Salmon Salad
Adapted from Mickey Trescotts' Classic Tuna Salad

  • 3/4 cup homemade mayo (egg-free for AIP)
  • 3 cans of canned salmon
  • 1 large carrot, finely diced
  • 1 stalk of celery, finely diced
  • 1 green onion, thinly sliced
  • 1 clove of fresh garlic, minced
  • 3/4 tbsp of dried dill
  • 1 1/2 tbsp of apple cider vinegar
  • Sea salt to taste
  • Greens for serving
  1. Mix everything together except for the greens.
  2. Dress the greens on three plates and top with the salmon salad.
  3. If making in advance, place the salmon salad in the food container first, then top with the greens (hardier greens, such as kale, will remain crisp longer than more fragile varieties, such as butter lettuce).

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