Crispy Romaine and Salmon Lunch Salad
At times, pulling a variety of leftovers out of the fridge and trying to make something edible out of it all can be a challenge. Sometimes it’s a little dangerous, and I’m not one to live life on the edge. Other times, it can be downright disgusting and ruin your appetite, eliminating the need for any lunch at all. Most often, you pull out your leftovers, and have 4 or 5 items that in no way should share the same plate.
Other times, things just seem to fall together into a very tasty lunch.
Yesterday was one of those times. And not only did I get a tasty lunch, but a rather nutritious, heart-healthy meal. It was very good for my weight-loss effort.
Romaine and Salmon Salad
serves 1
4 leaves of Romaine lettuce
1 serving leftover salmon fillet
2 T. slivered almonds
1/2 avocado
2 T. buttermilk Ranch dressing
It’s a salad, right? Assembly is not difficult — Tear or chop the lettuce into the bottom of your bowl. Break the salmon into chunks and add it to the lettuce. Sprinkle on the almonds. Cut the avocado into chunks (always sprinkle some lemon or lime juice on your avocado to keep it fresh-looking). Top your salad with the avocado and dressing and voila! A delicious light lunch.
Enjoy!
Eat Well to Live Better
Add comment April 5th, 2006