Avocado Salmon Salad (No gluten, soy, dairy, grains)

Move over tuna salad! Enter my favorite way to use up leftover salmon (and the avocados are great for a hangover... so I've heard). This quick salad is made with baked salmon, creamy avocados, crunchy nori, and spicy (but not too spicy) red pepper. Fresh lime juice and chopped cilantro tie everything together with a nice, bright punch of flavor.

Avocado Salmon Salad (No gluten, soy, dairy, grains)

INGREDIENTS

• 2 cups (roughly) cooked salmon. You could substitute 2 cans of canned salmon.

• 2 ripe avocados, diced.

• 1 handful of fresh cilantro, chopped.

• 1 sheet of dried nori (sushi wrap). You could also substitute 2 chopped scallions for crunch.

• 1/2 red chili pepper, finely diced. Red chili flakes or diced jalapeno will work, too.

• 1 lime, juiced

• 1 T coconut aminos

• 1/2 T gochujang

• 1 T spicy mayo. I use Nando's Perinaise because it is gluten-free and soy-free.

• salt to taste

DIRECTIONS:

• In a large bowl, combine the salmon, avocado, cilantro, nori (or onions), and red chili.

• Pour the lime juice over the avocado to slow oxidation and keep it looking fresh.

• In a small bowl, mix the coconut aminos, gochujang, and spicy mayo.

• Pour the dressing into the larger bowl with the salad ingredients. Add salt to taste.

• Toss gently. You don't want to mash up the avocado. ;)

• Serve on its own or over the greens of your choice.

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Keywords: gluten-free sides, gluten-free side dish, avocado, salmon, avocado salad, salmon salad, gluten-free salad

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