With a hint of curry and a touch of sweetness, these Open-Faced Curried Salmon Salad Sandwiches on Apple Buns make for the perfect gluten-free, paleo, and Whole 30-compliant meal or snack!
Over the past several months, I have been up to my ears in internet articles, blog posts, and this gem right here. After dabbling in the grain-free world for the past month or so, I will be fully committing to a grain-free, legume-free, dairy-free (I can still eat eggs), and sugar-free diet very soon. That’s right, y’all, I’m doing the Whole 30!
In a perfect world, I would have already started the Whole 30. However, I have this little (more like big) vacation to Colorado coming up that would have been much less enjoyable with such limiting restaurant options. So after I am back from Colorado and I make it through the 4th of July weekend (why not go out with a bang?), I am Whole 30-ing it! I have July 6th starred on my calendar as “the day,” and I have decided to dedicate at least 40 days to the Whole 30 and reintroduction phase. Here’s to hoping I see some positive results because let me tell you, I am tired of hurting!
Even though I am not starting the Whole 30 for another three weeks, I have been trying my best to prep my mind and body for the transition. Dairy is completely out of my apartment (and has been for quite a while), I have been eating very few legumes, and all of the grains in my apartment have been eaten- except my beloved popcorn <– that one is going to be tough! I am also a bit sad about having to pitch some of those sneaky sugar-laden products (aka, so many of my condiments). But I figure if I start working on it all now, July 6th will be a lot easier.
Another thing that I have been working on is learning to create Whole 30-compliant recipes. While I imagine I will rely on a lot of ideas from other Whole 30 eaters, I still want to challenge myself in the kitchen… and keep you well fed!
I whipped up these compliant mini Open-Faced Curried Salmon Salad Sandwiches a couple of weeks back and served them on apple “buns” to keep them grain-free. Not too shabby, if I do say so myself!
And the thing that I love the most about this recipe is that it is completely customizable. If you love chicken salad, use chicken. Or maybe you’d rather use tuna or eggs. Both would work great. And if you are vegan, chickpea and tofu salads would be perfect too. These are your mini sandwiches. I say make them how you want them! But please, don’t leave out the apple “buns!”
2 6-ounce cans of chunk wild pink salmon (skinless and boneless, if desired), drained
3 stalks celery, finely chopped
3 green onions, chopped
1/4 cup raisins
1/4 cup mayonnaise (paleo, Whole 30-compliant, and/or dairy-free, depending on your needs)
1 TB Dijon mustard
1 1/2 tsp curry powder
fine sea salt, to taste
black pepper, to taste
2 large or 3 small apples
1. Combine all ingredients except the apples in a medium bowl. Stir until well-combined.
2. Refrigerate the salmon salad mixture for at least one hour.
3. Just before serving, slice the apples into half-inch rounds. Carefully cut out the core and seeds of each slice.
4. Top apple rounds with salmon salad and serve open-faced.
If you feel like joining in on the Whole 30 on July 6th, let me know! I’d love some buddies for the journey.
What are your favorite Whole 30-compliant recipes? Please share them in the comments. I need meal and snack ideas!