Tuesday, February 15, 2011

Salmon Salad Lettuce Wraps

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


  1. 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!

  2. Thanks Patty! I just submitted two of my recipes! I'm loving chowstalker, great idea.