Ready in: 15 minutes
Ingredients
- 12 ounces pink salmon
- 2 cups shredded lettuce leaves
- 1/2 cup celery, finely chopped
- 3/4 teaspoon lemon juice
- 3/4 teaspoon dried basil
- 3/4 teaspoon sea salt
- 1/2 cup green onions, finely sliced
Paleo Mayonnaise:
- 1 pasture-fed, free-range egg
- 1/2 tablespoon lemon juice
- 1/8 teaspoon Dijon mustard
- 2 tablespoons avocado oil
- 2 tablespoons olive oil
- 1/8 teaspoon unrefined sea salt
- 1/8 teaspoon ground white pepper
Directions
- Place salmon, lettuce, and celery in a medium bowl.
- Prepare the Paleo mayonnaise: combine egg, lemon juice, and mustard in a blender, and blend until frothy. Add the avocado oil and olive oil, drop by drop, until smooth and creamy.
- Season with salt and white pepper. Place in a sealed container and refrigerate for 15 minutes.
- Stir together the prepared mayonnaise and the remaining ingredients (except the green onions) in a small bowl then toss with the salad.
- Sprinkle green onions over the top. Chill and serve.