Clean Eats

Clean Eats | Open-Faced Salmon Tuna Sandwich & White Bean Kale Salad with Lemon Vinaigrette


 Open-Faced Salmon Tuna Sandwich
Ingredients 

  • 14.75 oz can of Wild Alaskan Pink Salmon 
  • 1/2 Avocado
  • 1/4 cup Red Onion diced
  • 1 tbsp Relish
  • Salt & pepper to taste
  • 1 tbsp Garlic Aioli Mustard
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 Lemon juiced
  • Whole Wheat Sourdough Bread – toast

*May substitute with bread of choice
Method

  1. Place can of salmon in a bowl. 
  2. Mash the fish with a fork. 
  3. Add remaining ingredients.
  4. Thoroughly mix together in bowl.
  5. Serve over toasted bread.
  6. Enjoy!

White Bean Kale Salad with Lemon Vinaigrette

Salad

Ingredients

  • 1/2 bag of Kale
  • 2 tbsp Extra Virgin Olive oil
  • Salt & Pepper to taste
  • 8 oz can White Cannellini Beans 
  • 1/4 Red Onion – sliced

Method

  1. Add olive oil to heated pan.
  2. Add kale and cook on medium heat for 8 minutes or until slightly wilted.
  3. Remove kale from pan and place in a bowl.
  4. Add remaining ingredients & vinaigrette & toss.
  5. Place in serving dish & serve.

Vinaigrette

Ingredients 

  • 1 Lemon – squeezed
  • 2 tbsp Extra Virgin Olive Oil
  • Salt & Pepper to taste 
  • 1 tbsp Honey

Method

  1. Add lemon, honey, salt & pepper to a small bowl.
  2. Slowly whisk  together while adding olive oil.
  3. Add to salad.
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