4 ounces cooked salmon (if you use canned salmon, look for wild caught, sustainable fish in BPA-free cans; drain canned salmon if using)
½ cup diced tomato
1 to 2 Tablespoons feta cheese, optional
½ Tablespoon extra-virgin olive oil
1 Tablespoon fresh squeezed lemon juice
½ teaspoon lemon zest
1 teaspoon finely minced fresh mint leaves
½ teaspoon dried basil
Salt & pepper, to taste
2 large cabbage leaves
Lemon wedges, for serving
In a small mixing bowl, gently toss salmon, tomato and half of feta cheese together.
In a separate small bowl, whisk oil, lemon juice and herbs. Add to salmon mixture, toss gently, then add salt and pepper to taste.
Spoon mixture into cabbage leaves, dividing evenly. Top with lemon zest and serve with lemon wedges.
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