Here’s the thing, I personally prefer salmon salad over tuna salad…

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I’ve been making a version of this sandwich on repeat all summer because it’s delicious, super nutrient dense and customizable depending on what you have in the fridge.

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Sourdough is my go-to bread, and Bread Srsly has my favorite store bought gluten free option - it’s made with simple ingredients and isn’t dense or dry.

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I quick pickled some cucumber and onion (just soak them in apple cider vinegar for a few hours) for added crunch and tang.Feel free to add any other toppings you’d like!

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(makes 2 sandwiches)

Ingredients:

• 4 slices Bread Srsly Sourdough Pullman Loaf
• 1 can of salmon
• 3 tbsp mayo
• 1 tsp lemon juice
• 1 tbsp capers

• Mustard
• Microgreens
• Pickled cucumber & onion
• 1/2 avocado sliced

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Directions:

Toast the bread slices until they’re golden and crispy.


While the bread toasts, drain your can of salmon and mix it with 2 tbsp mayo, lemon juice and capers.

Assemble the sandwiches by spreading the leftover mayo on 2 slices of bread and mustard on the other 2 (use any spreads you like).

Divide the salmon between the 2 sandwiches then top with microgreens, avocado and pickled veggies.

Cut in half and enjoy!

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