AIP

Easy & Delicious Salmon Salad Recipe

salmon salad with vinaigrette

Ingredients

  • 8 ounces of wild caught roasted salmon, canned salmon, or sushi grade salmon.  
  • 1 cup of shredded carrots (lightly steamed them for easier digestion) or pickled diced carrots
  • 1 cup of diced cucumbers
  • 8-10 Green olives sliced in quarters
  • 2 stalks of green onion (only the green part)
  • 4 romaine lettuce
  • ½ of avocado, sliced

 

Dressing

  • 2 T extra virgin olive oil (EVOO) or avocado oil (avocado oil is less favorable than EVOO and goes better with seasoned rice vinegar)
  • 1 T lemon juice or seasoned rice vinegar
  • A dash to 1/8 t sea salt (canned salmon may already be salted enough, so adjust accordingly - meaning add the minimum amount).  

 

Additional stuffing or side entree for wraps

1 Cup of vermicelli noodles, cooked and drained

1 cup of sushi rice

Roasted potatoes with vinaigrette

 

Directions

  1. In a medium size bowl, place salmon in it
  2. With a fork smash your canned salmon so that it pulls apart (with sushi grade salmon or roasted salmon, you may want to use a sharp knife to dice it into 1/4 inch pieces).  
  3. Add carrots, cucumbers, olives to salmon to mix together.
  4. In a small bowl, mixed dressing ingredients together.
  5. Pour dressing over mixed ingredients and mixed together.  
  6. If you would like to add vermicelli noodles or sushi to this dish, you can add ¼ cup of noodles onto each lettuce wrap or leave it as side dish.  
  7. Divide mixed ingredients into four parts and place each part into a lettuce.  
  8. Top each lettuce wrap with green onions and two slices of avocado.

 

As an appetizer, this recipe serves 4 people.  As a main dish, this recipe serves 1-2.

 
 

Why Do Cooking Skills & Experimentation Matter on AIP?

If you don’t know already, I am following a diet and lifestyle protocol called the Autoimmune Paleo Approach (AIP) to heal from an autoimmune condition called Ankylosing Spondylitis.  In case the term AIP is not familiar with you, it is an elimination diet that is nutrient-dense focused, along with a lifestyle approach to support the process of healing for people with chronic conditions.

One of the popular questions I receive from folks is, "What CAN I eat on AIP when seeds, nuts, grains, egg whites, nightshades, additives, added sugar, and legumes are not included?" I normally answer back that I have plenty of choices of foods that I CAN eat - such as vegetables, herbs, starches, meats, seafood, berries, lemons (I don't do well with the other forms of citrus), sea salts, offal, and good fats.

The more appropriate question I would love to receive more often is, "Do I know how to cook and have the willingness to experiment with my food choices?"  Without my ability to cook and willingness to experiment, I would not have lasted long on AIP.  I would not have tried cooking nutrient-dense dishes that I now have on a weekly basis - such as liver pâté and bone broth. Ultimately, I would have gotten bored with my food choices and my past standard flavor combinations.  On top of that, I would have had to spend so much more money to eat this type of food at a San Francisco restaurant on a daily basis.  

Because it is much easier to track and control the type of food and its cost when I buy and cook it,  I encourage people following AIP to do the same and to learn how to cook in whatever way works for them. There are YouTube videos, books, workshops, friends, relatives, social media, and you experimenting (how we all learn) with food. For inspiration and proof it can be done, I have some pictures of dishes I have made while on my elimination diet. Do any of the dishes look deprived or lacking?  Geez, I hope not!

If you know of anyone who could benefit from following AIP, please share my story with them.  

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