Salmon and beet salad

Serves 2

6 oz canned salmon, drained
2 large handfuls torn lettuce leaves
½ avocado, diced
3 red radishes, sliced
1 handful snow peas, cut in half
1 medium cooked beet, diced
½ small red onion, sliced
¼ cup finely chopped parsley

Dressing ingredients

¼ cup freshly squeezed orange juice
3 tablespoons macadamia nut oil or olive oil

Flake the salmon and place it into a serving bowl.

Place all other salad ingredients into the bowl and toss gently. Pour dressing on top and serve.