Salmon Salad

Autophagy activators: O3, SP, VIT, SU

Makes 2 servings • Prep time: 5 minutes

A healthier and delicious twist on the classic tuna salad.

• 1 (5-ounce) can wild sockeye salmon, drained
• 2 tablespoons avocado mayonnaise
• 2 tablespoons tahini
• Juice of ½ fresh lemon
• ¼ cup chopped celery
• ½ teaspoon ground turmeric
• Freshly ground black pepper
• Romaine lettuce leaf or mixed greens, for serving (optional)
• 1 cup broccoli sprouts (see sprouting instructions)

1. In a bowl, combine the salmon, mayonnaise, tahini, lemon juice, celery, and turmeric, season with pepper, and mash with a fork until well combined.

2. If desired, serve the salmon salad in a lettuce wrap or over a large plate of mixed greens with broccoli sprouts on top.

Nutritional analysis per serving (1 salad): fat 24g, protein 18g, carbohydrate 5g, net carbs 3g