Salmon Salad


 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 safflower mayonnaise*** 

 Juice of 1/2 lemon (2 TBPS) 

 1/2 tsp of dill weed****


 1. put all ingredients in a small serving bowl and mix together 

* I used 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 chopped mine in half

*** I was all out of safflower mayo so I used avocado mayo instead 

**** I am a huge fan of dill so I loaded it up! 

This recipe is from The Fast Metabolism Diet Cook Book by Haylie Pomroy

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