Salmon Dip
Prep time
15 mins
Cook time
0 mins
Total time
15 mins
Ingredients
- 2 cans of 5 oz Safe Catch wild pink salmon
- 6 oz cream cheese
- 1 lemon, juice of
- 2 tbsp parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large purple cabbage
- 20 cherry tomatoes
- 30 baby carrots
- 1 cucumber, sliced
- 1 yellow bell peppers, sliced
- 10 GF crackers
Preparation
- In a large bowl, mix the salmon and cream cheese together. {Note: do not drain the can. The liquid inside are all the natural and healthy fish oils and Omegas. Simply pour the contents into a bowl and mix them so the salmon will reabsorb the oils.}
- Add the salt, black pepper, lemon, and parsley to the bowl, and mix well.
- Cut the purple cabbage in half, making the bottom half a bit larger. Remove some of the inside of the bottom half of the purple cabbage so it becomes a bowl.
- Scoop the salmon dip into the cabbage "bowl." Top with a bit of parsley.
- Surround the salmon dip with cherry tomatoes, baby carrots, cucumber slices, yellow bell peppers, and crackers.
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