This is a perfect way to to get some high quality brain food (omega 3’s),  protein, and lots of veggies in a simple dish either for lunch or for a summer evening light dinner. I use Wild Planet, sustainably-caught salmon and mix it with veggies and a chopped dill pickle to curb my salt cravings. You can mix almost any crunchy vegetables in to vary this. Use your imagination: jicama, peppers,  Easy to make and great for leftovers.


  • 2 cans wild salmon (I use this one. Use this link and get 15% off your first order) –
  • 1/4 cup avocado or regular mayonnaise
  • 1/4 cup plain Greek yogurt
  • Juice of 1/4 lemon
  • 1 miniature cucumber chopped fine
  • 1/2 sweet onion finely diced
  • 1 rib organic celery finely diced
  • 1 large dill pickle finely diced
  • 4-5 leaves of fresh basil (stack and roll basil into a tight cigar-like cylinder and sliced across into thin strips.)
  • pumpkin seeds for garnish
  • 2 tsp Sirachi hot sauce (optional)


  1. Chop all vegetables very fine
  2. drain salmon, break apart with fork, and mix in mayo, yogurt and all other ingredients.
  3. Serve on a bed of romaine or any preferred greens.
  4. Top with an extra squeeze of lemon juice!

Enjoy! ♥