Who knew a simple salmon salad could taste so good?  I was pleasantly surprised.  We are still having different kinds of salads ever since the Curry Chicken Salad Post.  So here is another grain free meal, fresh salad we have been eating in our endeavor to cut back on Carbs and Grains.  This salad would be delicious with crab or baby shrimp too.  This was enough for three, so just increase amounts if you have more people to feed.
4 finely shredded Romain Leaves
1 small can of Wild Sockeye Salmon, drained well
2 finely chopped green onions
1 thinly sliced celery stalk - on a diagonal
about 1/2 cup of finely shredded then chopped cabbage
4 minced baby sweet Gherkins
Dressing:
4 rounded Tblsp. Mayonnaise
2 Tblsp. finely minced Fresh Italian Flat Leaf Parsley
1 Tblsp. fresh lemon juice
1 Tblsp. water
2 tsp. dried dill
salt and pepper
Note: if you use this dressing for other seafood salads, I would add a bit of honey to even out the flavors.
Combine all the vegetables, diced pickles in a medium sized bowl.  Mix up the dressing and pour over the vegetables stirring to coat.  It may look like a lot of dressing, but once the salmon goes in, it will even out.  Using a fork, slightly flake the salmon into the bowl, but leaving some chunky pieces too.  Gently mix, and adjust for seasonings.