Recipes
Main Dishes
Soups, Salads & Sides
Salmon and beet salad
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.
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