Ingredients
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
Directions
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!