Quick Salmon and Avocado Salad
5-6oz canned wild caught salmon, drained ( I like wild planet)
1 tablespoon dijon mustard
1 minced celery stalk
1 tsp coconut vinegar or lemon juice
¼ tsp kelp or dulse granules
Salt to taste
Optional: 1/2 tsp dried dill (or 1 tsp fresh dill, minced)
-In a small bowl, combine all ingredients and mix well.
-Serve on a bed of greens, top of cucumber slices, with seed crackers or however you’d like!
Makes 5 servings
•5 large carrots
•2 tablespoons of coconut oil
•1/2 tsp cinnamon
•splash of vanilla or the inside of one vanilla bean
Steam carrots until tender (about 10-15 minutes) Then blend all ingredients in a blender or food processor until smooth and creamy ( about 5 minutes).
Enjoy in a bowl with toasted coconut, as a side dish for dinner or wrapped in a piece of nori seaweed for a sweet and salty snack.
(paleo, keto, AIP, dairy-free)