Salmon Quesadillas With Peach, Avocado And Macadamia Nut Salad

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4 brown rice tortilla wraps

8 oz cooked wild salmon (you could also use two cans of wild-caught)

1 small red onion, thinly sliced into thin half moons

1/4 cup fresh chopped dill (can also use 2 tbsp dried)

2 garlic cloves

3 tbsp chickpea miso

Juice of 1 lemon

1/2 cup-3/4 cup filtered water (just enough to help blend)

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