Salmon Dip | AIP
Oddly enough, eating an autoimmune paleo diet had me missing condiments most… a life without mayo, mustard or relish. As an avid consumer of tuna and salmon salad I needed to find a recipe that was creamy, tangy and still delicious. It may not seem that crazy, but it took me a while to create a recipe that I actually enjoyed AND was AIP compliant. Here’s to life without mayo. Cheers!
1 can of line-caught salmon
1/2 an avocado
1 TBSP extra virgin olive oil
1 TBSP coconut aminos
2 tsps lemon juice
1 TBSP small dice pickles (AIP pickle recipe coming soon)
1/4 cup sliced Kalamata olives
salt to taste
1 tsp fresh dill chopped
Slice and dice the necessary ingredients
Mix everything up in a bowl
Top with greens if it’s a snack or serve on greens if it’s a meal
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