I can’t even begin to talk about how much I love salmon. We eat it several times a week and often have at least one fillet left over, for lunch the next day. This is one of my favorite creations for left over salmon. If you don’t have left over, you can always use canned or freshly cooked (just let it chill in the fridge for about 20 minutes.)
Everyone likes the ratios of fish-to-veggies to their own liking, so you can choose how much of each ingredient to add to your salad. I like to have my veggies be at least 60% of my salad.
1-2 [freshly ripe] avocados
2 TB olive oil
1/2 lb Salmon Filet
1 shredded carrot (add 1 carrot for each 1/2 lbs of salmon added to salad)
2 green onions (finely chopped)
1-2 stalks of celery (finely diced)
2 tablespoons capers
2 small cloves of garlic (crushed)
1 tablespoon fresh parsley (finely chopped) *dry parsley can be used, if preferred*
Salt (to taste)
Combine all ingredients in a mixing bowl. Use an immersion blender to liquefy the ingredients. If the mayo is still a little thick, you can add some more lemon juice and/or water. Mayo should be spreadable but not too runny and not too firm.
Start by trimming the celery at the bottom and the top. Proceed to cut the stalks to 1/4 inch thickness (lengthwise)
Chop the green onions, finely and shred the carrot. Combine all of the veggies, garlic, capers and parsley in a medium mixing bowl.
Cut the salmon into 1 inch chunks and break apart with your fingers, until it is chunky but shredded.
Top the veggies in the mixing bowl with the salmon and salt, and mix lightly (so not to mash the capers and salmon). Top with your preferred amount of avocado mayo and squeeze 1/2 lemon over the top. Mix the salad lightly to distribute the mayo throughout.
Since this is part of my clean eating recipe list, I prefer to eat this with a few slices of Roma tomato, or in a lettuce wrap. However, you can eat it any way you like!