• 2 cans wild salmon
• 2 cucumbers, diced
• 1 onion, chopped
• 1 large tomato, diced
• 1 avocado, diced
• 5-6 tbsp extra virgin olive oil
• juice of two lemons
• 2 tbsp chopped fresh dill, optional
• lettuces leaves, for serving

1. Drain the liquid from the canned salmon; place the salmon in a bowl and mash well with a fork.
2. Add the lemon juice and olive oil and mix well into the salmon.
3. Add the cucumbers, onion, tomato, and avocado, and mix again.
4. Add the dill, if using, season with salt and pepper and serve the cold salad over lettuce leaves.

recipe and photo – paleoleap.com