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Alaskan Salmon Salad

Gluten free • Serves 4


1 7-ounce can Alaskan blueback salmon


1/4 cup Green onion
1 Onion, medium large
2 tbsp Potato flakes


1 tsp Lemon juice
2 tbsp Pickled relish, sweet
6 oz Tofutti better than sour cream

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6 medium to large corn on the cob (shucked and rinsed) 3 small to medium zucchini 1 pint cherry tomatoes, halved 1/4 cup slivered fresh basil leaves 4 tablespoons white wine vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon honey 1 tablespoon freshly squeezed lime juice salt and freshly ground black pepper, to taste Cover the salad with plastic wrap and refrigerate for at least one hour and up to 4 hours until ready to serve Toss again before serving