Salmon Carrot Salad with Capers

Serves 4

Ingredients

• 2 (6 oz.) cans canned salmon, boneless and skinless
• 2 Tbs mayonnaise 
• 2 Tbs capers, drained
• 4 carrots, peeled and shredded
• 4 cup arugula, packed
• 1 lemon, cut into wedges
• salt, to taste
• black pepper, to taste

1. Drain salmon and capers.

2. Shred carrots.

3. Add salmon to bowl and break apart. Stir in mayonnaise.

4. Mix in capers and carrots. Season with salt and pepper.

5. Serve over arugula with some lemon juice.