As I mentioned, we had all that extra salmon. We also had a little spinach, since we hadn't cooked all of it. The beginnings of a salad were had! It was a bean-grain salad, mostly, with extra veggies and then the salmon. Pretty straight-forward to make, and it made a good lunch, although we had enough that I've now eaten this salad for three meals (in a row), while traveling... better than anything I can get in the airport, I suppose.
-Salmon (about a pound?)
-A small bunch of spinach
-Approximately 1/2C garbanzo beans
-Approximately 1C of bulgur
-1 avocado
-3 tomatoes
-1 cucumber
-1 lemon (for squeezing over the top)
-Salt and pepper to taste
Cook the bulgur and chickpeas. Chop the veggies. Break up the salmon into pieces. Combine everything. Squeeze the lemon over the top and add salt, pepper, olive oil if you want, spice if you want.
This is the last installment of eating pro on the go... 'til next year, then.
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