Fastest Salmon Salad in the West

Serves 4

What You’ll Need:

A Salad Bowl

A Sharp Kitchen Knife

Measuring Cups & Spoons
 

Ingredients:

1 Cup Grated Carrots

1 Cup Broccoli Slaw

4 Green Onions, Sliced

2-6 Ounce Cans Wild Salmon, Drained

2 Tblsps Capers

1/4 Cup Lemon Juice (About 1 Lemon)

1/3 Olive Oil

1/4 Cup Fresh Chopped Basil, Organic

Fresh Ground Pepper & Sea Salt
 

How To Put It Together:

1) Into the salad bowl, add the wild canned salmon, grated carrots, broccoli slaw, green onions and capers. Pour the olive oil and lemon juice over the entirety of the bowl and toss until combined. Sprinkle the fresh basil on top; season with sea salt and pepper and toss one more time.
 
2) Serve and enjoy!
 

Nina’s Tasty Tip:

This dish is wonderful with tuna as well. Just look for the words: ‘line caught’ on the can.
 

Nutrition:

• 297 Calories

• 21 grams of Protein

• 6 grams of Total Carbohydrates

• 2 Grams of Sugar

• 1 Grams of Fiber

• 22 Grams of Total Fat

• 3 Grams of Saturated Fat

• 0 Grams of Trans Fat

• 69 mg of Cholesterol

• 107% RDA Vitamin A

• 98% RDA Vitamin D

• 69% RDA Vitamin B12

• 58% RDA Vitamin K

• 57% RDA Vitamin C

• 49% RDA Selenium

• 34% RDA Niacin

• 34% RDA Phosphorus

• 27% RDA Calcium

• 20% RDA Vitamin E

• 20% RDA Sodium

• 14% RDA Riboflavin

• 14% RDA Potassium

• 11% RDA Magnesium

• 10% RDA Copper

• Glycemic load: 2

• Total Omega-3 fatty acids: 1196 mg