2 3-ounce cans of salmon, drained*
1 cup diced red cherry tomatoes**
1/2 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup safflower mayonnaise***
Juice of 1/2 lemon (2 TBSP)****
1/2 tsp of dill weed*****
1. Put all ingredients in a small serving bowl and mix together.
* I use 2 4-ounce salmon fillets and googled how to cook them (preheat oven to 400 degrees F and cook for approx 6-7 minutes or until fully cooked).
** I just chop mine in half.
*** I sometimes substitute avocado mayo instead as safflower mayo can be difficult to find.
**** I do not use that much lemon juice, I just squeeze a little to taste.
***** I am a huge fan of dill so I load it up!
This recipe is from The Fast Metabolism Diet Cook Book by Haylie Pomroy.