1 T coconut aminos or tamari sauce
1 T brown rice vinegar
1 T olive oil
1 bunch lettuce, torn
1/2 red bell pepper, thinly sliced
1/2 English cucumber, seeded and thinly sliced
1 6-ounce can water-packed wild salmon, drained
In a large bowl, whisk together the tamari, brown rice vinegar and olive oil. Add the lettuce, bell pepper, cucumber and salmon. Toss to combine.