GAP: “grab a PINT” Mediterranean Style Salmon Salad Cups

I n just a few weeks I will be on a plane to Berlin to visit my best friend Maggie. I am over the moon with excitement to see her and to be in Berlin again. Plus, the big deal about this trip is that it is the first biggie since having a family. That’s right, me, myself, and I are hoping the Pond for a big Robin Sue adventure sans kids and hubby. First trip like that in 20 years. Poor Berlin, it will never be that same when Maggie and I are done with it. Heh heh. One thing I love about Europe is the way they eat. Everything looks so beautiful and tastes so fresh and wonderful. My PINTs have been pretty much fashioned and designed after small plates I had seen in Berlin, especially the KaDeWe, the second largest department store in the world, right there in Berlin. I will be sure to take some photos of their food court so that you can see how beautifully they design their food offerings.

Take a bit of time and make your snacks on-the-go healthy and beautiful, that way you will not be swayed to grab fast food. Small vine-ripened tomatoes make for perfect vessels to hold salads. This Mediterranean influenced Salmon Salad contains olives, red onion, Feta cheese, and the best part? A splash of lemon juice from the tiny wedge of lemon you will pack with it. The tiniest of details make for great flavor and beauty.


GAP: "grab a PINT" Mediterranean Style Salmon Salad Cups
Author: 
Recipe type: Paleo, Primal, Snack
Prep time: 
Total time: 
Serves: 2
 
Mediterranean style Salmon Salad for delicious and healthy snacking while out and about.
Ingredients
  • 6 ounce can wild-caught boneless, skinless salmon, drained
  • 2 small vine ripe tomatoes, no more than 2½ in. diameter
  • 1 T. mayonnaise
  • 2 T. finely minced red onion
  • 2 T. crumbed Feta cheese- if you are strict paleo, leave out
  • 1 tsp. fresh minced parsley, or ½ tsp. dried
  • 8 black olives pitted and chopped
  • ground fresh black pepper
  • 4 sprigs fresh parsley for garnish, optional
  • 2 lemon wedges, halved
  • 4 large grease-proof paper cupcake liners
  • 2 pint size Mason Jars
Instructions
  1. In a small bowl mix salmon, onions, mayo, cheese, olives, parsley and a few shakes of black pepper.
  2. Wash and cut tomatoes in half and spoon out the insides to make hollow cups.
  3. Divide Salmon Salad evenly between each tomato cup, firmly pressing the salad down into each cup.
  4. Place each salad into a cupcake liner, sprinkle with a bit more pepper, top with a sprig of parsley and a lemon wedge.
  5. Place two salads down into a Pint jar and store int he refrigerator up to 3 days.

For more GAPs, click HERE.

2 Comments

  1. Barefootcookingirl
    Posted October 10, 2012 at 2:36 PM | Permalink

    Oh, my, Berlin! I lived overseas for years and that was one place I missed seeing.
    My question, what are you going to pack to eat on that long haul? And hope you have a super time! BCG

    • Robin Sue
      Posted October 10, 2012 at 2:42 PM | Permalink

      I have been wondering the same. I was thinking boneless skinless sardines but they are stinky and the other day when I opened a can I flubbed it and the oil went everywhere- that would not be good. TSA is tricky over here so I am quite limited. I don’t usually eat legumes but may make amends and bring some chickpeas. Any ideas?

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