Looking for an easy, delicious lunch? Make extra salmon for dinner, add some fresh vegetables and a Dijon vinaigrette and you have a tasty meal that won’t disappoint. This is a great way to think ahead for meal planning. It also provides more variety while cooking less. This recipe provides 2 servings. Each serving covers your protein, vegetable and fat for one meal.

INGREDIENTS

6 oz. broiled/baked or canned wild-caught Salmon (not Atlantic), cooled and broken into pieces

Himalayan sea salt & black pepper, to taste

1 cup cucumber, diced into quarters

1 cup tomato, diced

1 cup organic celery, diced

1/2 cup sweet onion, diced (or finely chopped green onions)

1/2 diced vegetable of choice (cauliflower, peppers, broccoli, spinach, lettuce, etc.)

DRESSING

2 Tbs. fresh lemon juice

2 Tbs. extra virgin olive oil

2 Tbs. Dijon mustard

2 Tbs. water

1 clove minced garlic

1/4 tsp. Himalayan sea salt & fresh ground pepper, to taste

Optional herbs: add 3/4 tsp. fresh thyme, 1/4 chopped parsley

INSTRUCTIONS

Place dressing ingredients into a bullet and pulse until smooth, or

into a small jar and shake very well.

Place vegetables into a bowl. Top with salmon, pouring dressing

over the top.