Fresh, Wild Caught Salmon Salad with a Creamy Dairy-Free Carrot Avocado Dressing

(Paleo friendly and potentially OK for GAPS in later stages when tolerating raw veggies)

2-4 servings

1 small fresh, wild caught salmon fillet per serving, poached and flaked

2 cups per serving of any mixture of organic lettuces or greens. (I used a mixture from our garden of kale, romaine, butter lettuce, purple cabbage and mixed green lettuce.) Chop into bite size pieces and combine them together.

1 small organic carrot per serving, julienned cut

¼ of an organic cucumber per serving, diced

½ of an avocado per serving, peeled and chopped

2 tlbs. raw almond slivers per serving (optional) (I like to roast these myself at home)

1 recipe of Creamy Dairy-Free Salad Dressing from She Let Them Eat Cake 

** Combine all salad ingredients in a big bowl. Top with flaked salmon and toss with Creamy Dairy-Free Salad Dressing


Creamy Dairy-Free Salad Dressing
Recipe from She Let Them Eat Cake 

2-3 chopped carrots (you could also use sweet potatoes)
half an avocado
1 medjool date, soaked and pitted
3/4 cup water
2 tlbs. flax oil
1 clove chopped garlic
1 1/2 tlbs. dijon mustard (we use grainy Dijon)
a shake of dulse (optional)
1/2 tsp. Herbamare or sea salt
1 quarter of a lime, juice only

Place all of the ingredients in your blender (you might want to chop your veggies first – depending on the strength of your Blender. If you have a Vitamix there is no need to chop the veggies.) Blend until creamy. If you find it too thick, add a bit more water.

*This dressing will taste even better the next day.

Enjoy this refreshing salad on a hot summer day.  It is full of omega 3's, antioxidants, good fats and will make you feel energized!

~Blessings~