Avocado-Salmon Salad With Kale and White Beans

By Tess Brown

Avocado-Salmon Salad With Kale and White Beans

YieldMakes 1 serving, plus 1 snack

C&J Nutrition

INGREDIENTS

    • 1 Hass avocado, mashed
    • 1 5-ounce can wild salmon, drained and flaked
    • 1/4 cup diced celery
    • 1/4 cup diced carrot
    • Pinch of sea salt
    • Pinch of chili powder
    • 1/2 cup chopped kale
    • 2 teaspoons balsamic vinegar
    • 1/4 cup rinsed and drained canned white beans

    INSTRUCTIONS

    1. Mix avocado, salmon, celery, carrot, sea salt, and paprika together until fully combined. Set aside and refergerate 1/3 of the salad in for tomorrow’s snack.

    2. Spread salmon mixture onto a slice of sprouted grain bread.

    3. Toss the kale and white beans with vinegar and serve alongside the open-faced sandwich.