This is a great recipe to make with leftover roasted salmon, or you can bake some salmon specifically to make this salmon salad. I like to serve this salad in lettuce cups, but it is also delicious on top of your favorite crackers.
Ingredients
½ pounds
cooked wild salmon
(or an 8-ounce can)
1
ripe
avocados
diced
¼ small
red onions
diced
1 small
cucumbers
diced
1 tablespoons
finely chopped
parsley
2 teaspoons
extra virgin olive oil
1 teaspoons
freshly squeezed
lemon juice
¼ teaspoons
sea salt
