| 8 | 15 | 681 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 2 |
| 1 can, drained | Salmon, sockeye (red), canned, drained |
| 2 medium | Carrots (finely chopped) |
| 1/2 cucumber(s) | Cucumber (finely chopped) |
| 10 olive(s) | Kalamata olives (halved) |
| 1 tbsp | Parsley, fresh (chopped) |
| 3 tbsp | Extra virgin olive oil |
| 1 pinch | Sea Salt (to taste) |
| 1 avocado(s) | Avocado (diced) |
1. Place the drained salmon in a small bowl and mash slightly to break it up.
2. Add the carrots, cucumber, parsley, olives, avocado, olive oil and salt, mixing to incorporate
Serve and enjoy!
| Meat Alternative | 1.6 |
| Vegetables | 3.7 |
