2 cans (5oz each) wild salmon (skinless/boneless), drained and flaked
(note: I like the Trader Joe's brand best. You can also use fresh left-over grilled salmon)
1-15oz can black beans or lentils, drained and rinsed
1 clove garlic, minced
¼ cup scallions, minced
¼ cup celery, finely minced
1 tomato or 1cup cherry tomatoes, diced
½ lime, juiced
¼ tsp. sea salt
1-2 jalapeño, finely minced, ribs and seeds removed
¼ cup fresh cilantro (can sub parsley), roughly chopped
11/2 Tbsp ground flaxseed
For Salad:
(~ 1 cup Spinach leaves (or steamed broccoli) , 1-2 tsp EVO, ¼ diced avocado per serving)
Instructions
In mixing bowl, coarsely mash the black beans (or lentils) with a fork or pastry blender, leaving some whole.
Add all ingredients, except spinach, EVO, and avocado, and gently stir in with a fork.
Enjoy over spinach salad (or side of steamed broccoli) topped with diced avocado, drizzle of EVO, and extra squeeze of lime!
ENJOY! ~Julie
Notes
This Salmon and Black Bean Salad is best if it sits overnight. It is great for an "on-the-go" lunch for work and lasts for 3-4 days in the fridge…tasting better each day. The lime helps cuts the "fishy smell" and won't leave you too worried about leaving a strong smell behind at lunch! Leave me a comment or drop me a line - I would love to hear how you like the recipe or how YOU modified to make it YOUR OWN!