Salmon and Avocado Salad

Ingredients

• 1 -113 g 6oz can wild-caught salmon
• 2 hard boiled eggs
• 1/2 ripe avocado
• 2 tablespoons sliced green olives
• 2 tablespoons raw walnuts (chopped)
• 1 tablespoon paleo mayo
• 1 tablespoon Frank's Red Hot
• Salt and pepper to taste
• 1 cup chopped spinach

Instructions

1. 1

   Combine all the ingredients except for the chopped spinach in a large mixing bowl. Mash with an egg or potato masher (a fork would also do the trick) until well combined.

2. 2

   Using a spoon this time, delicately stir in the chopped spinach.

3. 3

   You can serve this salad immediately but it greatly benefits from a short stay in the refrigerator. It can also be made up to a day in advance and will keep for up to 2 days in an airtight container.

4. 4

   Serve as is or all wrapped up in collard leaves.