Ingredients

• 1 Tbsp Primal Kitchen Mayonnaise
• 1 Tbsp apple cider vinegar
• 8 ounce(s) wild caught salmon, cooked
• 2 large(s) organic, free-range eggs
• 1 medium radish, sliced
• 4 cup(s) shredded romaine lettuce
• 1 tsp Dijon mustard
• 1 tsp anchovy paste
• 1 Tbsp lemon juice
• 1 clove garlic, minced
• 1/4 tsp(s) freshly ground black pepper

• 1 Tbsp Primal Kitchen Mayonnaise
• 15 g apple cider vinegar
• 224 g wild caught salmon, cooked
• 100 g organic, free-range eggs
• 5 g radish, sliced
• 188 g romaine lettuce
• 5 g Dijon mustard
• 6 g anchovy paste
• 4 g lemon juice
• 3 g garlic, minced
• 0.5 g freshly ground black pepper