Pink Salmon Empanada

This is our cassava tuna salad made with Pink Salmon in a creamy dijon sauce with pickles, red onion, celery, and olive oil.

4.2 oz Empanada

• Bakes in 25 min, no thawing or preparation required. 
• Plan two empanadas per meal.
• Shipped frozen to your door. Keep frozen for up to 6 months.

Ingredients

Crust: cassava-root starch, rice flour, cheese (milk, cheese cultures, salt, enzymes, cellulose, potato starch), butter (cream, salt), eggs, tomato paste (tomatoes), sea salt, crushed black pepper (identifier).

Filling: Pink salmon (Oncorhynchus gorbuscha, salt), pickles (cucumbers, white vinegar, sugar), sour cream (cultured cream, enzymes), celery, red onions, olive oil, dijon (distilled vinegar, water, #1 grade mustard seed, salt, chardonnay wine, citric acid, tartaric acid, spices, turmeric), lemon juice (lemons), turmeric, sea salt, paprika and black pepper.

Allergens: contains dairy, soy, eggs. Prepared in a facility that processes nuts.