It's way too hot to cook, salmon salad recipe

Whole Food Recipe | Gluten Free Recipe

This makes a perfect dinner on a hot day when the last thing you want to do is turn on your oven. I made it yesterday when it was 100 (and we don't have air conditioning). Everyone enjoyed it and agreed I should share. Tastes best when eaten with loved ones in a shady spot outside.

Salmon Salad Recipe (serves 3)

Ingredients:

18 oz salmon (3 small cans)

1/2 cup shredded parmesan cheese

1/2 cup diced red onion

1/2 cup finely chopped flat leaf parsley

3 stalks celery, diced

4 Tbs fresh squeezed lemon juice

3 Tbs avocado or other healthy fat mayo (I use Primal Kitchens Brand)

3/4 tsp lemon zest

1/2 tsp unrefined sea salt

6 romaine lettuce leaves

Instructions:

Add all ingredients, except lettuce to a medium size bowl and mix well. Scoop salad onto lettuce leaves and enjoy!

If you enjoy this recipe, there's more in my eCookbook! It's available as a digital download pdf file here: