Salmon Veg Salad

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   Peel the jicama (you can't eat the brown skin), rinse and lay on paper towel to dry. Dice the jicama and celery. Mince the green onion (I cut the scallions with scissors to get them cut up finely.) If you are not going to eat now combine these with the lemon juice and store in the fridge in a sealed container. When ready to eat, drain the liquid from the canned salmon and place salmon in a medium bowl. Mix in the jicama/celery/onion mixture, Earth balance olive oil mayo and dill with a fork. Add sea salt, pepper and additional lemon juice to taste. Serve on a bed of lettuce leaves. Also, good paired with dill pickle spears.

* Per serving · 4 servings · Values may vary.

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