- Yield: 2 Servings
- Total Time: 15 Minutes
- 1 x 200 g tin BPA-free salmon, drained
- 2 medium carrots, finely chopped
- ½ cucumber, finely chopped
- 10 kalamata olives, pitted and halved
- 1 tablespoon chopped fresh flat-leaf parsley
- 3 tablespoons extra-virgin olive oil
- Sea salt
How to Make It
- Place the drained salmon in a small bowl and mash slightly to break it up.
- Add the carrots, cucumber, olives, parsley, olive oil and salt, to taste. Toss gently to combine.