
If you’re looking for a dish that can work as lunch or dinner, this salad does the trick.
Makes 1 or 2 servings
Ingredients
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1 (6-ounce) can wild salmon, drained
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1 tablespoon Primal Kitchen mayonnaise
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1 tablespoon whole-grain Dijon mustard
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4 tablespoons olive oil
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1 tablespoon capers
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1 tablespoon chopped shallot
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1 tablespoon chopped fresh dill
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1 bag organic salad greens
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1 tablespoon champagne vinegar
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Pink Himalayan salt and freshly ground black pepper
Directions
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In a medium bowl, break up the salmon with a fork. Add the mayo, mustard, 1 tablespoon of the oil, the capers, shallot, and dill and mix carefully.
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In a salad bowl, whisk together the vinegar and remaining 3 tablespoons oil until emulsified. Season with salt and pepper. Add the salad greens and toss to coat in the dressing.
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Divide the greens between plates and top with the salmon salad or leave them in the bowl if you’re keeping this one all to yourself!