Salmon Salad with Beet, Cucumber, and Balcony Greens
I did it!!! I finally found the right combination of recipe, gear, and ingredients to successfully make mayonnaise. I know that I should have gone to Martha from the beginning, but I blundered through whisks and bowls, blenders and lots of wasted oil…which splattered EVERYWHERE, mind you…before I remembered to check her website for a recipe and, voila. I am very excited and, to be honest, a little bit nervous. Mayonnaise is a condiment that I gave up back when I lost my first large amount of weight. It was one of those mind games, though, where I told myself that I didn’t like it knowing all the while that it was untrue, but it made me not miss it. Then, came my real food guidelines and that kept it away for the most recent past. Well, my inability to make it keep it away, but it’s a product that can have a lot of additives.
I don’t miss it often, obviously, but I am trying to eat more fish and I definitely miss it when it comes to canned salmon and tuna. I didn’t use much and also added Dijon mustard and caper brine, along with celery and sea salt, but it makes a big difference. As if I didn’t have enough beets earlier in the week…I served it along with some roasted beets tossed with champagne vinegar, salted English cucumber slices, and Balcony Garden Greens. Perfect on a hot summer day.
Eat the rainbow, y’all!