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.
- 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
- 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
- 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!