This salmon and avocado salad is extremely convenient, simple and inexpensive. It is so good for you it’s hard to believe it takes 2 minutes to make. We use canned Wild Alaskan Salmon we got from Costco and local avocados. You could also try this with high quality canned tuna (but obviously only eat it occasionally because of mercury and other toxins). For this recipe you can serve the salmon salad over a bed a lettuce, top with Manchego cheese or make a sandwich. If you want you can also add diced celery, and use products like Veganiase to make it taste more like your traditional tuna salad.
Both wild salmon and avocados are high in omega 3 fatty acids, which are vital to our health. Most of the common knowledge about omega 3’s stops there, and that’s ok. We don’t all need to be nutritionists to eat better. In our increasingly “Westernized” diets, we have an imbalance of omega 3s (the good kine) and omega 6 (the kine we need to limit). Omega 6 acids are in many things that are good for us (in moderation) but also in many things we should avoid, especially the conventional and GMO versions (soybean oil, cottonseed oil, vegetable oil, corn oil, meat and dairy products, imitation cheeses, imitation eggs and egg mixes).
Recipe for Salmon and Avocado Salad
- 1 can wild salmon
- 1 small-medium avocado
- 1-2 dashes organic, or non-GMO, soy sauce (or gluten-free tamari)
- A few turns of fresh ground black pepper
- drain salmon
- mash salmon and whole avocado in bowl
- add pepper and soy sauce to taste (careful not to add to much soy)