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Thursday, February 25, 2010

Tuna-Style Salmon Salad

Since there seems to be a problem with high mercury levels in tuna these days, I like to make salad with canned salmon instead of tuna.  It makes a nice lunch, served with brown rice crackers.  Yum!

1 small can of wild-caught Sockeye salmon
2 hard-boiled eggs, chopped
1 apple, chopped (I like golden delicious)
3 or 4 small vinegar-free dill pickles, chopped
(I use Bubbies Pure Kosher Dills)
a couple of dollops of either homemade yogurt or homemade mayonnaise
salt to taste

Mix all of the above together in a bowl.  Serve on a bed of salad greens or just on a plate with some rice crackers.  (I like Edward and Sons Brown Rice Snaps - the Tamari Sesame flavor.)
Serves 2

substitute a cup of halved, seedless red grapes for the apple
substitute a chopped stalk of celery for the pickles
add a handful of chopped walnuts
(either way is delicious)

Note: The fruit can be left out if you're avoiding sugars (like I am at the moment).

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