primal

Old Fashioned not Tuna Salad

I sometimes have cravings for foods from childhood.  A household staple for me was tuna salad.  Unfortunately, the tuna salad with sweet relish, onions, and mayo that I had as a child is no longer a clean, healthy option.  This recipe uses Henry and Lisa’s sustainably caught wild Alaskan pink salmon from a BPA free can, Primal Kitchen’s avocado mayonnaise,  green onions, chopped raw walnuts, organic dried cranberries, sauerkraut and Lakanto monk fruit to recreate my childhood memory with adult elegance and health benefits.  Served with a salad of spinach, romaine, and swiss chard, chopped carrots, riced cauliflower, steamed broccoli, chopped mushroom, this dish is sure to help you get to your pound of veggies today!

Ingredients

1 6 oz can of wild caught, Alaskan pink salmon (BPA free lined can)

1-2 T of Primal Kitchen Mayo

1 T of chopped sauerkraut

½ Tsp Lakanto monk fruit

1 stalk of chopped celery

½ Tsp chopped organic dried cranberries

½ – 1 T chopped green onion

 

DIRECTIONS:

Sweetened Sauerkraut In a small bowl, chop sauerkraut.  Mix in ½ Tsp of Lakanto Monkfruit.  The sweetened sauerkraut replaces the sweet relish and gives this recipe the gut boosting probiotic benefits of a fermented food that improves our immune system, cognitive function, and skin health. It is also a great source of antioxidants and dietary fiber.    

Not Tuna Salad Mix the sweetened sauerkraut and remaining ingredients with a fork in a small glass bowl.  

 

Greens In a separate bowl make a salad using vegetable from the Practical Beautiful Life Detox or Maintenance Food List.

Drizzle olive or avocado oil over the salad.  Drizzle organic balsamic, red, or apple cider vinegar over the salad to taste.  

Sprinkle with sea salt and freshly ground pepper to taste.  

Add a serving (1-3 oz) of Old fashioned Not Tuna Salad.

Optional: add chopped avocado.  

 

ENJOY!