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Salmon Salad


2 cans skinless, boneless wild salmon

1-2 stalks of celery, diced

1 apple or pear, cubed or 1/2 -3/4 cup red grapes, sliced in half

2 Tbsp. lemon juice or mayonnaise

6 cups mixed greens

2 carrots, shredded

2/3 cup walnuts or slivered almonds

Basil-Balsamic Salad Dressing:

1/2 cup extra-virgin olive oil

6 Tbsp. balsamic vinegar

3 Tbsp. finely chopped basil

1-2 cloves garlic, minced

2 tsp. Dijon mustard

2 tsp. of agave nectar, pure maple syrup, or honey

1/2 tsp. freshly ground pepper

1/4 tsp. sea salt


Open the canned salmon and place in a medium sized bowl. Mix diced celery and sliced grapes or apples in with salmon and stir in lemon juice. Plate up 1 cup of greens on each plate. Sprinkle shredded carrots and walnuts over the greens. Scoop 1/2 cup of salmon and place on top of salad greens. Drizzle balsamic vinaigrette over salmon and salad greens. Enjoy!

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