Ingredients

4 c Romaine lettuce, torn into bite-size pieces
1 c Jerusalem srtichokes, peeled and julienned
3/4c Jicama, peeled and julienned
8 oz Sunflower sprouts
1/2 Avocado, cubed
2 t Capers
6-8 oz Leftover baked or poached salmon, chunked
8-10 ol Ives, pitted
Lemon wedges
3 tablespoons Omega 3 Mayonnaise (see recipe)
1 Green onion, minced fine
1 t Fresh parsley, chopped
1 t Dijon mustard
1 t Fresh lemon juice

Description

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