Salmon And Pecan Salad

Canned salmon makes a quick, tasty and convenient lunch.

Serves 2

Ingredients

• 1 large (approx. 14 ounce) can salmon in spring water or brine
• ½ cup raw pecan halves
• 2 tablespoon finely chopped fresh dill
• 1 cup cherry tomatoes, halved
• 2 stalks celery, sliced
• 2 large handfuls lettuce leaves
• ½ avocado, sliced
• ¼ cup of feta cheese (optional)
• ¼ cup lemon juice
• 2 tablespoon olive oil

Method

1. Drain the salmon, place it into a bowl and flake it with a fork.
2. Add all remaining ingredients except the lemon juice and olive oil and toss gently.
3. Drizzle with lemon juice and oil and serve.