This is a wonderfully colorful and tasty spring salad rich in protein, probiotics, phytonutrients, and cleansing properties. I’ve added cultured vegetables to give you a taste of how delicious your salads can taste with fermented foods.

1 C Fresh Salmon or 2 Cans Salmon in water
1 Cup Cultured Vegetables or Sauerkraut, found in frig section of health food store
3/4 Cup Chopped Celery
2 -3 tsp Ume Plum Vinegar
1 Fresh Lemon Juice
2 T. Avocado Oil or Extra Virgin Olive Oil
1 Crushed Clove Garlic
1 tsp Raw Honey
Salt and pepper to taste
Pinch of Cayenne Pepper, optional
1/2 Cup Chopped Red or Yellow Bell Peppers
Microgreen Sprouts to top
1 Avocado

Mix all the ingredients in a bowl except for sprout and avocado, use those 2 ingredients for decorative topping.

A word about Cultured Vegetables:
In this recipe, I used a a beet, cabbage and carrot sauerkraut that I made myself. You can find these different flavored cultured vegetables at the health food store in the refrigerated sections. These are foods that have living good bacteria, so they must be found in the refrigerated section</strong>. Probiotic pickles work great too