Salmon Greek Salad

• 1 Cup Cucumber Large Dice
• 3/4 Cup Sweet Bell Pepper Large Dice
• 3/4 Cup Grape Tomatoes (or what is available) Halved
• 1/3 Cup Artichoke Hearts Diced
• 1/3 Cup Red Onion Large Dice
• 1/3 Cup Feta Cheese Crumbled
• 1 TBL Lemon Juice `
• 1 TBL Red Wine Vinegar
• 4 TBL Extra Virgin Olive Oil
• 1/2 Tsp Garlic Paste
• 1 Tsp Dried Oregano
• Salt and Pepper To Taste
• Fresh Mint For Garnish
• 2 3.75 oz. Cans Redhead Salmon or 7.5 oz of either Redhead or Thinkpink that you have available
• Greek Yogurt (Optional)

• 1 7.5 oz Can RedHead or ThinkPink Canned Salmon Drained and Flaked
• 1 Cup Cilantro or Italian Parsley Minced
• 2 Ribs Celery Minced
• 1 TBL Red Onion Minced
• 1/2 Lemon or Lime Juiced
• 2 TBL Mayo or Vegannaise
• 1/4 Tsp Garlic Paste
• 1/4 Tsp Dijon Mustard

Coleslaw Mix

• 4 cups Green Cabbage Shredded
• 1 or 2 Bunches Green Onions Fine Chop
• 1 Cucumber 1/2 inch Dice-Seeds Removed
• 1/2 cup Red Radishes Thin Slice
• 1 7.5 oz. Can RedHead or ThinkPink Canned Salmon Flaked
• 1 Medium Avocado Sliced or Diced depending on preference
• 1 Recipe Cole Slaw Dressing (Recipe Follows)

Cole Slaw Dressing

• 1/3 cup Mayo or Vegannaise
• 2 tbl Lemon Juice
• 1/2 tsp Celery Salt
• 1 dash Paprika

Cranberry and Wild Salmon Salad

• 2-7.5 oz cans ThinkPink and/or Redhead
• 1/2 cup apple 1/4 inch Dice
• 4 TBL dried cranberries
• 2 TBL flat leaf parsley minced

Balsamic Vinaigrette

• 4 TBL balsamic vinegar
• 1/2 Cup extra virgin olive oil
• 5 tsp Lemon zest
• 1/2 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp White Pepper

• 1 Can ThinkPink and/or Redhead Traditional
• 2 Cups cilantro or flat leaf parsley Minced
• 2 Ribs celery Minced
• 1 TBL red onion Minced
• 1 lemon or lime Juiced
• 1 Clove garlic Minced
• 4 TBL mayonnaise or Vegannaise
• 1/2 tsp Dijon mustard

• 6 Cups romaine lettuce Washed, chopped and chilled
• 2 Cans RedHead or ThinkPink Canned Salmon Flaked
• 4 Slices bacon Crisped and Chopped
• 1/2 Cup red onion Thinly Sliced
• 1 avocado Diced
• 1 Cup grape tomatoes Halved
• 1/2 Cup Sunflower Seeds
• 1 Cup Yogurt-Dill Dressing Recipe Below

Creamy Yogurt-Dill Dressing

• 1/2 Cup Plain Greek Yogurt
• 1/2 Cup Mayo or Vegannaise
• 2 TBL lemon juice
• 2 TBL fresh dill Minced
• 1 Tsp garlic puree
• 1 Tsp fine granulated sugar
• Kosher salt and pepper To Taste

• 4 Cups mixed greens
• 1 Cup cilantro leaves
• 1 Cup grape tomatoes Halved
• 1 Cup celery Chopped
• 1 Cup red onion Thinly Sliced
• 1 Cup red pepper Sliced
• 2 Cans ThinkPink and/or Redhead Flaked
• 1/2 Cup dairy free Sriracha-Lime ranch Recipe Below

Dairy Free Sriracha-Lime Ranch

• 1/4 Cup cashew cream
• 2 TBL fresh lime juice
• 1 TBL Sriracha sauce
• 1 TBL olive oil
• 1 Tsp agave
• 1 Tsp garlic powder
• 1 Tsp onion powder
• 1 Tsp white pepper
• 1 Tsp kosher salt

Cashew Cream

• 2 Cups raw cashews
• 1/2 Cup water plus more for soaking

Salad

• 7.5 oz ThinkPink and/or Redhead wild Alaska salmon drained and chunked
• 1/2 tbsp olive oil
• salt & pepper to taste
• 1 head romaine lettuce chopped or torn into bite sized pieces
• 2 cups blueberries fresh (freshly thawed will work fine too)
• 1 cup pecans roughly chopped (slivered almonds may be substituted)
• 2/3 cup red onion diced
• 1/2 cup blue cheese (feta cheese may be substituted)

Lemon Dijon Vinaigrette

• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp lemon juice
• salt & pepper to taste

• 13 oz ThinkPink and/or Redhead drained (2 cans)
• 1 cup celery minced
• 1/2 cup apple unpeeled, diced
• 2 tbsp raisins or dried apricots chopped
• 1/4 cup pecans or slivered almonds chopped-coarsely
• 1 tsp curry powder
• 1/2 tsp salt
• 1 tsp cider vinegar
• 1/2 tsp black pepper
• 1/8 tsp cayenne pepper
• 1/2 cup mayonnaise or plain yogurt