PREP TIME: 10 minutes
COOK TIME: —
A perfectly light lunch for any day of the year! I stock up on canned salmon when it’s on sale and save it for recipes like this one—easy to make and loaded with calcium. If you don’t want to use mayonnaise, try using Herby Vinaigrette & Marinade (here) or Lemon Turmeric Dressing & Marinade (here) in its place.
12 ounces (340 g) canned salmon (no salt added)
3 tablespoons prepared horseradish
1 tablespoon chopped fresh dill
2 teaspoons lemon juice
½ teaspoon finely ground sea salt
½ teaspoon ground black pepper
12 butter lettuce leaves (from 1 head)
½ cup (105 g) mayonnaise
- Place the salmon, horseradish, dill, lemon juice, salt, and pepper in a medium-sized bowl. Stir until the ingredients are fully incorporated.
- Set the lettuce leaves on a serving plate. Fill each leaf with 2 tablespoons of the salmon salad mixture and top with 2 teaspoons of mayonnaise.
STORE IT: Keep in an airtight container in the fridge for up to 3 days.
MAKE IT AT HOME
Replace store-bought mayonnaise with my homemade version.
make it AIP:
Omit the black pepper. Replace the mayonnaise with Lemon Turmeric Dressing & Marinade (here).
make it EGG-FREE:
Use egg-free mayonnaise (see recipe on here).
Per serving of 3 filled lettuce cups, made with homemade mayonnaise:
calories: 314 | calories from fat: 239 | total fat: 26.5 g | saturated fat: 4.6 g | cholesterol: 33 mg
sodium: 526 mg | carbs: 4.4 g | dietary fiber: 1.1 g | net carbs: 3.3 g | sugars: 1.8 g | protein: 14.6 g
FAT : 76%
CARBS : 6%
PROTEIN : 19%