Here is a quick and simple lunch recipe idea for you today. I created these yummy Salmon Salad Wraps yesterday and they were delicious, fresh, and full of color — all of the components for a healthy, nutrient-rich meal.


Ingredients:

– Trader Joe’s canned salmon (1 can) / it’s called “Red Salmon” at TJ’s, but you can use any brand as long as it’s wild caught (avoid farmed if you can)
– Napa cabbage (2-3 leaves); trim off ends and save
– red or white onion (1/4 cup, diced)
– celery (1/4 cup, sliced)
– green apple (1/2, cut into small chunks)
– extra virgin olive oil (1-2 tbsp)
– apple cider vinegar (2 tbsp)
– fresh basil (2 leaves, thinly sliced)
– sea salt, pepper, cayenne — to taste

*serves 1-2 depending on how many wraps/leaves you create (I ate 2 wraps with avo/pickles) and still had some salad leftover.

Preparation:

Open canned salmon, drain any excess liquid and place in mixing bowl. Wash a few cabbage leaves and allow time to dry, trimming off ends and save them for later. Chop onion, celery, and apple and place in bowl with fish. Chop up the saved ends of the napa cabbage into small pieces and add to bowl. Stir all contents in bowl thoroughly. Slowly add the dressing (oil, vinegar and spices) making sure all contents in bowl are coated and dressed. Taste and re-season appropriately. Place cabbage leaves on plate, once they’ve dried off. Spoon portions of the salmon salad into the leaves (approximately a little less than the size of your palm) — you’ll be eating these lettuce wrap style, so make it easy for yourself to handle!

I enjoyed my wraps with a side of pickles and avocado though you could add either of those directly into the salad mix as well.

Let me know if you’d like to see more recipes like these in the future!


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