INGREDIENTS (serves two)
1 can of sustainably caught salmon, drained
1/2 celery, diced
1/4 cucumber, diced
1/4 apple, diced
1 tablespoon sunflower seeds
1 tablespoon olive oil
salt and pepper to taste
butter lettuce or other greens
Mix all the ingredients together and serve in a lettuce wrap or on a bed of greens.
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- Monica
Monica Paz, MS, CN, FNLP
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For my brunch with my daughter Andrea, I prepared a homemade cassava tortilla and topped it with ham, arugula, carrots, avocado and olive tapenade. I finished it with balsamic vinegar and olive oil. This is the Recipe I used