Summer Tuna or Salmon Salad by Priscilla Warshowsky

This is a quick and simple salad to make for warm weather evenings. While tuna has high mercury, the Skipjack Wild tuna is a smaller tuna with much lower levels of mercury.  Wild Planet is a good brand.



  • 2 cans of Skipjack tuna or wild Sockeye canned salmon
  • 2 large carrots  chopped fine
  • 2-3 stalks of celery chopped fine
  • 2 large spoonfuls of Vegenaise
  • Sprinkling of sea salt and/or curry powder

Optional:  cut up radishes, sliced cherry tomatoes, scallions



Drain the canned fish of any liquid

Put in a large bowl and break up pieces with a fork

Add the Vegenaise, carrots, and celery and any spices

Prepare a platter of salad greens

Arrange the fish salad on the platter

Add any other veggies you like on the edges of the salad

Sprinkle with chopped cilantro (this herb helps to remove mercury from fish)

Any leftover salad can be refrigerated – Enjoy!


Priscilla Warshowsky, Dr. Warshowsky’s wife, is a Certified Holistic Health Counselor. She works in Dr. Warshowsky’s office, helping patients create a healthy diet, cope with food allergies, cook simple and healthful meals for their families, and advise on nutritional questions. She is also a Certified Master Gardener and often cooks what she grows for her family. She has been a vegetarian for over 45 years. Prior to her career as a Health Counselor, Priscilla was a high school English teacher and an SAT tutor, something she still enjoys doing. She and Dr. Warshowsky enjoy spending time with their family, their three cats, and taking long walks.


by Priscilla Warshowsky