My lunch is different every day depending on what I have in the cupboard and the fridge. Today I decided to have salmon salad (canned, wild-caught salmon with mayonnaise and black pepper) on an open-face sandwich.
I toasted two pieces of gluten-free bread and spread spinach leaves and salmon on each. Then I sliced some red and yellow cherry tomatoes and placed them on top of the salmon. For extra “decoration,” I spread spinach leaves and more tomatoes around my sandwich.
The result was healthy, delicious and colorful!