A Healthy Lunch on the Go

This hearty salad is a summer go-to for me. It is so satisfying yet simple and makes a great lunch. As you can see, I pack mine in Tupperware and bring it with me to work. The round yellow vegetable in the background is a lemon cucumber that was picked from our garden. They are very mellow in flavor with a crisp exterior. They are tough to pick because of the thorns, but quite delicious. This is a great alternative to tuna salad (and makes a tasty sandwich too!)

 Salmon Salad_cropped


Salmon Salad

1 small can wild caught Alaskan salmon

Mayonnaise, to taste

1 carrot, chopped or grated

1 celery rib, finely chopped

Dried dill, to taste

½ Apple, diced (optional add in)

Pinch sea salt


Fresh, organic spinach

Cucumber (my favorites are lemon or Persian)

Tomatoes of your choice


White wine vinegar

Olive oil


Open can of salmon but do not discard lid. Press the lid  against meat and turn upside down over a sink to release all water. Place salmon into a small bowl and add first six ingredients. Stir to combine and set aside. Rinse and chop tomatoes and cucumbers.

Lay spinach on a plate and sprinkle with a pinch of sea salt. Drizzle with olive oil and white wine vinegar then top with salmon salad, cucumbers and fresh tomatoes. Enjoy!