Published Date: January 16, 2022 | Last Updated: March 7, 2023
I’ve been eating this for lunch for the last few days (thank you leftover salmon!) and I never want it to end!
You know what just MAKES it? The tang from the pickled onions and cucumbers. They’re chopped so small that you get just a tiny bit in each bite and it’s the perfect ratio.
I’ve been eating this for lunch for the last few days (thank you leftover salmon!) and I never want it to end!
You know what just MAKES it? The tang from the pickled onions and cucumbers. They’re chopped so small that you get just a tiny bit in each bite and it’s the perfect ratio.
Oh, and the crunch from the sweet potato crackers and pumpkin seeds is pretty amazing too.
The real key here is that everything is chopped up in tiny, itty bitty pieces which creates perfect crunch and distribution of flavor.
I toss the greens in 2 parts olive oil, 1 part lemon juice, and give it a good sprinkle of salt. For this single portion, I did about 1 Tablespoon of olive oil and 1.5 teaspoons of lemon juice. Feel free to sub for any other oil or vinegar.
Then at the end I finish it off with a little drizzle of 1 tsp Mayo diluted with 1/2 tsp of the pickled onion juice. (Which sounds weird but it’s delish)
Salmon Salad
The secret is that everything is chopped up in tiny, itty bitty pieces - perfect crunch and distribution of flavor!
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Ingredients
- 1 giant pile of spring mix lettuce chopped finely
- A few pickled cucumbers chopped
- A few pickled onions chopped
- Chopped carrots
- Chopped basil
- Dill using dried but fresh would be amazing
- Olive oil
- Lemon juice
- Salt
- Small handful of sweet potato crackers or anything you like that has some crunch
- Pumpkin seeds or any nut that you love
- Roasted wild salmon broken into bite-size pieces (feel free to use chicken, steak, etc)
- Mayo drizzle see above
Instructions
- Combine 1 cup hot water with 1/2 cup apple cider vinegar, 1 Tablespoon of sugar and 1 teaspoon of salt.
- Slice your red onions or your cucumbers (or both, assuming you keep them separate)
- Add your sliced veggies into a 1-quart mason jar. (Again, I prefer to keep my cucumbers separate from my onions)
- Pout the water/vinegar mixture into each jar and tighten with a lid.
- Veggies are “pickled” after only one hour, and can be refrigerated for up to two weeks.
- Put these on everything! Sandwiches, tacos, salads, etc. their tang and crunch can’t be beat!
Notes
The real key here is that everything is chopped up in tiny, itty bitty pieces which creates perfect crunch and distribution of flavor.
I toss the greens in 2 parts olive oil, 1 part lemon juice, and give it a good sprinkle of salt. For this single portion, I did about 1 Tablespoon of olive oil and 1.5 teaspoons of lemon juice. Feel free to sub for any other oil or vinegar.
Then at the end I finish it off with a little drizzle of 1 tsp Mayo diluted with 1/2 tsp of the pickled onion juice. (Which sounds weird but it’s delish)
