I was inspired by Melissa Joulwan's tuna salad to create these lettuce wraps. This salmon salad is a great blend of sweet, savory, crunchy, and yummy.
makes 3-4 lettuce wraps
8oz cooked wild caught salmon
1/2 cup carrots, shredded
1 cup baby spinach, chiffonade
1 pear, diced
2-3 Tbsp chopped walnuts
2 tsp Dijon mustard
3 Tbsp mayonnaise
a pinch of salt and pepper
3-4 red leaf lettuce leaves
Toss everything but the lettuce leaves in a bowl and combine. Spread the mixture on your leaves, top with a few cucumber slices, and enjoy!
I was worried that the salmon salad wouldn't work very well as leftovers. I thought the pear might get mushy and walnuts would lose their crunch. I was happily proven wrong as the salad was just as good the next day.
If you're up for it I suggest checking out Mel's homemade mayo recipe. Much better for you than the store bought variety.
This post is a part of Real Food Wednesday 2-16-11
This post is a part of Real Food Wednesday 2-16-11
Nice twist on Melissa's tuna salad! It would be an honor if you share this and any other of your fantastic gluten free recipes on chowstalker.com!
ReplyDeleteThanks Patty! I just submitted two of my recipes! I'm loving chowstalker, great idea.
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