Salmon Avocado Salad

Mayo: 1-2 avocados, 1-3 tbls extra virgin olive oil, 1-3 tbls fresh lemon juice, 2-3 tbls water, sea salt to taste. Blend all ingredients in a food processor.

Mix avo-mayo with canned wild salmon, diced celery and/or carrot, chopped green or red onion, 1-2 crushed garlic cloves, capers, chopped parsley and sea salt to taste.
Place all ingredients in a bowl and mix gently with a fork.  No need to measure anything, make it your own. Place a few scoops on a sprouted brown rice wrap with lettuce and tomato or on a piece of bibb lettuce for a light lettuce wrap. Enjoy!
(from The Whole Life Nutrition Kitchen)

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