¼ cup lemon juice
Zest of 1 lemon
½ cup chopped fresh dill
4 tablespoons MCT oil
½ teaspoon sea salt
8 ounces canned or poached salmon, drained
1 stalk celery, chopped
3 scallions, chopped
1 cup chopped parsley
4 cups spinach, romaine, kale, or other leafy greens
In a blender, combine all ingredients for dressing. Blend until smooth and creamy-looking.
In a large bowl, combine salmon, celery, scallions, and parsley. Add dressing and toss well. Adjust seasoning.
Serve salmon mixture over the greens.