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| Prep Time | 10 minutes |
| Servings |
servings
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Ingredients
- 1/2 cup canned wild pink salmon, drained
- 1/4 cup chopped celery
- 4 halves sun-dried tomatoes, chopped
- 1 tbsp extra-virgin olive oil
- 1 tbsp chopped fresh basil
- 2 tsp fresh lemon juice
- 1/4 tsp Garlic Powder
- 2 large lettuce leaves
Ingredients
|
Rate this recipe!
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Instructions
- In a mixing bowl, use a fork to gently fold together salmon, celery, sundried tomatoes, olive oil, basil, lemon juice, and garlic powder.
- Divide mixture evenly between the 2 large leaves of lettuce.
Recipe Notes
This recipe can also be enjoyed as a full meal for one when served with 1/2 cup of cooked quinoa.
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