My previous post on making homemade mayo was the prelude to this salad. It looks weird, but it has become one of my favorite lunches! And yes, when I first saw this idea, I thought it looked gross. But it’s not! It’s yummy, healthy, easy…. and the best part is all the fiber keeps me full ALL day! Double win!
Garbanzo Bean and Canned Salmon Salad
1- 5.65 oz. canned salmon (Be kind to your body. Go for the wild caught in non-BPA cans.) Do NOT drain.
1- 16 oz. can organic garbanzo beans, drained
3 stalks celery, diced
1 avocado, peeled and roughly chopped
Zest and juice of one organic lemon
1 red bell pepper, cleaned and diced
1 red jalapeno pepper, seeded and diced
1/2 cup cilantro, roughly chopped
2-3 Tablespoons mayo
Salad greens or baby spinach, washed and drained.
Dump the canned salmon into a bowl and break it up into smaller pieces using a fork or your (clean) fingers. Throw in all the other ingredients and toss it till mixed. Feel free to substitute or add any veggies you like- onions, fennel, corn, jicama would all be good as well!) Don’t overwork it. It’s a salad! Serve over salad greens or baby spinach.
And if you aren’t used to a lot of fiber, go easy the first time you serve this. Just sayin’. 🙂