- 16oz can Wild Caught Alaskan Salmon
- 1 ½ cups chick peas, mashed
- 1 cup carrots, diced finely
- 1 cup celery, diced finely
- 1 cup red cabbage, chopped finely
- 3 scallions, sliced thinly
- ¼ cup chopped parsley
- ¼ cup chopped fresh dill
- 1 lemon, juiced
- 1 medium avocado, mashed
- Combine all ingredients and mix well.
- Variations: add or substitute any vegetables you like such as pepper, onions, jicama, kohlrabi or fruits such as apples, pears, or grapes.
Why eat salmon?
Is there really a difference between farm raised salmon and wild caught Alaskan salmon? We’ve all heard that salmon contains omega-3 fats which are supposed to be good for us. If we eat salmon at least twice a week, it may reduce the risk of cardiovascular disease, reduce the risk of certain cancers, as well as reduce joint inflammation. So why the big price between farm raised and wild caught Alaskan salmon? Well, when we purchase farm raised fish, we get a lot more. These fish are kept in overcrowded pens where they are susceptible to various diseases so they’re given antibiotics, artificial colors (to look good), fed unnatural diets and contaminated with mercury, pesticides and organic pollutants. Because of the feed, the omega 6 fats (the ones we don’t want) are high so the ratio of omega 3 to omega 6 fats that made it so healthy for us to eat, is no longer there. We can still reap the benefits of wild caught Alaskan salmon without the high cost by purchasing it canned. The salmon salad contains canned fish, beans for the fiber that we need and avocado as the good fat.