Salmon Salad

Not your sad, mayo-drenched fish nightmare! This omega-3 packed power lunch features brain-boosting salmon and fresh veggies that'll keep your neurons firing and your taste buds happy. It's basically brain food disguised as a fancy salad! 🐟

Prep Time: 10 minutes (most of which is spent opening the can if using canned salmon)

Cook Time: 0 minutes (unless you count the emotional journey of giving up sugar)

Dietary Tags: Gluten-Free, Dairy-Free, Nut-Free

Nutrition Information

Calories: 811 | Protein: 36g | Carbs: 33g | Fat: 58g | Fiber: 17g | Sugar: 8g

Ingredients

• 4 oz canned salmon, drained (or leftover cooked salmon if you're fancy like that)
• 2 cups mixed greens (not just iceberg lettuce – we're not savages)
• 1/4 avocado, diced (because everything is better with avocado)
• 1/4 cucumber, sliced (basically crunchy water)
• 1/4 cup cherry tomatoes, halved (the ones that actually taste like tomatoes)
• 2 tablespoons olive oil (the good stuff, not the sketchy bottle you've had since college)
• 1 tablespoon lemon juice (for that zing that wakes up your taste buds)
• 1 teaspoon fresh dill, chopped (or 1/4 teaspoon dried if you're not a herb gardener)
• Salt and pepper to taste (be generous, we're fighting sugar here, not flavor)

Instructions

1. In a small bowl, whisk together olive oil, lemon juice, dill, salt, and pepper to make the dressing (no store-bought sugar bombs here).
2. In a large bowl, combine mixed greens, cucumber, and cherry tomatoes (the bigger the bowl, the more impressive your salad looks).
3. Toss the salad with half of the dressing (get in there with your hands if needed – just wash them first, please).
4. Top with salmon and avocado (protein and fat are your sugar-fighting superheroes).
5. Drizzle the remaining dressing over the top (drizzle, don't drown – we're making salad, not soup).