Canned Salmon Salad

Canned Salmon Salad

Ingredients:
2 cans wild salmon
2 diced cucumbers, peeled or not
1 chopped onion
1 large diced tomato
1 avocado, pitted and diced
5-6 tablespoon extra virgin olive oil
Juice of 2 lemons
2 tablespoon chopped fresh dill, optional
Lettuce leaves for serving
Freshly ground black pepper, to taste

Directions:
Drain the liquid from the canned salmon, place in a bowl and squash well with
a fork. Mix the lemon juice and olive oil into the salmon. Next, add the
cucumbers, tomato, avocado, and onion and mix again. Add dill if desired. Season
with freshly ground black pepper to taste. Serve over cold lettuce leaves.
Pumpkin Salad
Serves 6
When you are looking for a simple and light salad for autumn, this is a great
choice. If you are not a big fan of pumpkin, you can also substitute butternut squash
instead, or simply use it as a variation. Roasting the squash or pumpkin prior to
making this salad will add a sweet flavor that is a great contrast with the arugula.