Canned salmon makes a quick, tasty and convenient lunch.

Serves 2

Ingredients

  • 1 large (approx. 14 ounce) can salmon in spring water or brine
  • ½ cup raw pecan halves
  • 2 tablespoon finely chopped fresh dill
  • 1 cup cherry tomatoes, halved
  • 2 stalks celery, sliced
  • 2 large handfuls lettuce leaves
  • ½ avocado, sliced
  • ¼ cup of feta cheese (optional)
  • ¼ cup lemon juice
  • 2 tablespoon olive oil

Method

  1. Drain the salmon, place it into a bowl and flake it with a fork.
  2. Add all remaining ingredients except the lemon juice and olive oil and toss gently.
  3. Drizzle with lemon juice and oil and serve.