Salmon “dip”

• 210g (7oz) can of salmon, in water, preferably no added salt
• 200g (7oz) hummus (homemade, or good quality bought) ** see options below
• 1 tsp of extra virgin olive oil or virgin flaxseed oil
• Spices (optional)
• Sea salt
• Carrot, celery or cucumber sticks

Drain the salmon, mix with the hummus, flaxseed oil, optional spices and a pinch or two of salt and mix well. Eat with the vege sticks. Serves 1-2, depending on your appetite.

*If you are eating Paleo, GAPS, SCD, other starch free or low carb:

• you can make your own hummus, using navy beans instead of chick peas
• OR use a smaller quantity of homemade mayo
• OR use sour cream or yoghurt cheese