Super Simple Paleo Salmon Salad

One of the best things about being a food blogger, besides getting to write and test our weekly meal plans, is getting to meet others whose food obsessions equal or surpass my own (and, believe it or not, there are lots of them out there!)

This year I had the chance to reacquaint with some of my favorite food bloggers at the 2014 International Food Blogger’s Conference in Seattle, as well as make some new friends…like today’s guest blogger, Cher, who writes the blog Paleo + Life.

Says Cher, “I believe the best thing we can do for ourselves is to nourish our bodies with food that offers both incredible flavors and abundant nutrition. I started my blog as a way to keep track of my efforts to do just that.”

In sharing her journey toward health and a whole foods lifestyle, Cher offers fabulous recipes, honest book reviews  and indulges her affection for kitchen gadgets great and small.

Here’s one of Cher’s favorite paleo recipes, which she was kind enough to share with me, and it looks amazing! Also, I am a hopeless junkie for capers, and I think adding them to this salad is simply brilliant. This Super Simple Paleo Salmon Salad would make a very classy little appetizer at your next dinner party, a great lunch or snack option, or a fabulous dinner salad over a bed of mixed wild greens!

Be sure to follow Cher on Facebook and Pinterest as well, for lots more delicious paleo recipes!

Enjoy!

Chef Perry
SimplySmartDinnerPlans.com

(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

Super Simple Paleo Salmon Salad

Super Simple Paleo Salmon Salad
1 avocado, peeled and pitted
1 small can of salmon (drained if water-packed)
1 teaspoon lemon garlic seasoning blend
1 cucumber
1 medium tomato
1 teaspoon capers
Dried parsley

Combine avocado, salmon and lemon garlic powder in a medium bowl. Mash vigorously until well-combined.

Slice the cucumber into thin rounds and the tomato into wedges.

Arrange in an alternating pattern around your serving bowl.

Using an ice cream scoop, scoop a generous serving of salad into the center of the serving bowl. Sprinkle with capers and parsley; serve immediately.

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After six years, Cher Underwood Forsberg is still delighted that she gets to wake up in Portland, Oregon every day.

Though she loves her hometown of Chicago, she feels strongly that there’s just an unreasonable amount of winter there. She cooks paleo food, chases after her unruly brood of children and their feral dog, and blogs about it at Paleo + Life.

Paleo Plus Life

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