Bok Choy Salad

1-2 bulbs of baby Bok Choy
¼ sheet of Nori, shredded
½ lemon juiced
1 tablespoon olive
4-6 oz. canned wild salmon

Slice one or two bulbs of baby bok choy into a bowl. Add about 4-6 ounces of canned wild salmon. Drizzle a little olive oil over (about a tablespoon) and squeeze the juice of half a lemon. With a pair of scissors, slice a quarter sheet of toasted nori into slivers and sprinkle over the top of your salad as a garnish, for a little salty flavor, and for added nutrition.


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