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