Salmon is by far my favorite type of seafood. Well, actually, I’d probably say Chilean sea bass, but I’m not trying to feed too heavily into their extinction. Anyways, it’s rare that I’ll have leftover salmon from the night before, but when I do, it often gets turned into salmon salad. It’s a nice change of pace from tuna, especially when jazzed up with avocado and lime.
The avocado and salmon combo. is not only a flavor dream team, but it also packs this salad with omega-3s. Omega-3 is that essential fatty acid that keeps your brain running smoothly. My head’s always all over the place, so god knows I could use a little extra brain juice. Luckily, fish are full of them, and concurrently, avocados happen to be one of the highest plant sources as well.
The avocados also add an extra creaminess to this salad, making it pair perfectly with both bread and crackers. You take your pick.
- -1/2 lb. cooked salmon
- -1 stick celery, diced
- -3 Tbsp. red onion, minced
- -3/4 lime, juiced
- -1/2 avocado
- -1 tsp. Sriracha
- -1 Tbsp. cilantro
- -3-4 Tbsp. light mayo
- -Salt and pepper, to taste
- Use a fork to pull apart salmon. Combine with rest of ingredients.
- Serve on bread or alongside crackers.