Gluten-free Fresh Veggie and Salmon Dip

Here is a quick healthy snack that will use up that leftover salmon from last night’s dinner. The kids and I whipped this up in five minutes and it was polished off in about the same time. The boys all gave this one a perfect score. My oldest thought it deserved 15 out of 10 points. That is a record for sure! I’m wondering if the judges were just a little biased since they were also the in-house chefs?

This snack includes about 1 1/2 cups of raw veggies and is Gluten, Corn, Egg, Soy, and Casein-free. Here is what we did….

Ingredients:

All the leftover fish you’ve got (we used about 3/4 cups of refrigerated broiled salmon)

1/2 a zucchini

1/4 cup onions (we had yellow, but I think white onions would be better. Reduce onions to taste.)

6 asparagus tips

1/4 cup carrots

1/2 celery stalk

2-3 tablespoons honey (or to taste)

1/2 teaspoon salt

1 teaspoon parsley

Directions:

Chop all the veggies in a mini prep food processor until they are fine. In a mixer, combine the veggies, salmon, honey, and spices. Blend until desired consistency. Serve with your favorite chips, on a slice of bread, or over your favorite flat bread recipe.

We used Blue Diamond Natural Almond Nut Thins which are gluten and corn free but contain milk in the natural butter flavor. Not all varieties are corn free, so read the labels when you shop. Conrad Rice Mill’s Hol-Grain Crackers are a no salt brown rice cracker that has made solely from brown rice; they look like thin rectangular wafers and are strong enough to hold a dip. They are not our preferred snack, however, as they taste a bit bland and bitter. Another option for chips is Trader Joe’s brand Veggie Chips, which are made from potatoes.