Lemon Artichoke Salmon Salad Served in Crisp Organic Romaine Lettuce Cups

Tired of tuna salad? Give this refreshing salmon salad a try! It’s quick and easy to make and makes a delicious light spring meal. It is also perfect for serving with your favorite cut veggies (we love it with cucumber slices and mini sweet peppers) or your favorite crackers.

2
1 (6-oz) jar marinated artichoke hearts , (in olive or sunflower oil)
2 organic garlic cloves, minced
1⁄4 cup Natural Grocers Brand Bulk Organic Walnut Combo, (halves and pieces)
1⁄2 cup tightly packed organic parsley, thin stems and leaves
  Zest and juice from one medium organic lemon , (about 3 teaspoons zest and 3 tablespoons juice)
3 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
1 can Natural Grocers Brand Wild Pink Salmon, drained
1 organic avocado
1 large organic celery stalk, finely diced
8 inner organic romaine lettuce leaves, or one head organic romaine lettuce hearts
  1. Place 2 teaspoons of the artichoke liquid into the bowl of a food processor, drain and discard the remaining liquid and add the artichoke hearts to the food processor. Add the garlic, walnuts, parsley, lemon zest, lemon juice, olive oil, and salt and process until smooth, stopping to scrape down the sides as needed. Add the salmon and pulse until the salmon is broken up and evenly combined with the artichoke mixture.
  2. Wash and dry the lettuce leaves. Chop the avocado into ¾-inch cubes.
  3. Gently combine the avocado and celery with the salmon salad. Fill each lettuce leaf with some of the salad to serve.

 

Wine Pairing

Grape Variety: Sauvignon Blanc

  • Bonterra Sauvignon Blanc