Think tuna salad—but with salmon instead. You get more omega-3 fatty acids than you would with tuna, and with a fraction of the mercury. Add to that a smashed-up avocado and a squeeze of lemon and you have one big serving of brain food.
I get my ready-to-eat pouched wild salmon from SeaBear.com. It’s less fishy than canned salmon and doesn’t have the BPA you get with canned foods. This morning, I packed the salmon salad with some some nut-and-rice crackers and cut-up cucumbers. That gives S two kinds of scoopers to play with. I’ve been really impressed with the gluten-free Hazelnut Nut-Thins crackers from Blue Diamond. They have just the right amount of salt and a touch of nuttiness. And I’m a sucker for Trader Joe’s organic Persian cucumbers. They’re petite and sweet, and don’t have the bitterness of regular cucumbers because they’re seedless.
Of course, you could also put it on bread and make it a salmon salad sandwich.
