Serves 2 6 oz canned salmon, drained 2 large handfuls torn lettuce leaves ½ avocado, diced 3 red radishes, sliced 1 handful snow peas, cut in half 1 medium cooked beet, diced ½ small red onion, sliced ¼ cup finely chopped parsley Dressing ingredients ¼ cup freshly squeezed orange juice 3 tablespoons macadamia nut oil or olive oil Flake the salmon and place it into a serving bowl. Place all other salad ingredients into the bowl and toss gently. Pour dressing on top and serve.