| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Salmon and Avocado Salad

1 (14 3/4-ounce) can salmon, or 2 (7 1/2-ounce) cans
1 cup chopped, peeled cucumber
2 tablespoons sliced green onions
1 avocado, quartered, sliced and fanned
2 ripe tomatoes, cut into wedges
4 to 8 lettuce leaves
Lemon Vinaigrette (recipe follows)

1. Drain and flake salmon.
2. Toss flaked salmon with cucumber, green onions and 2/3 of Lemon Vinaigrette.
3. Arrange fanned avocado and tomato wedges in a semi-circle on each of 4 salad plates.
4. Lay lettuce leaves down in center of plate and fill with 3/4 cup salmon mixture. Drizzle with remaining Lemon Vinaigrette.

Makes 4 servings.

Lemon Vinaigrette

1/4 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1/2 teasponn grated lemon peel
1 tablespoon chopped parsley
1/8 teaspoon freshly ground black pepper

1. Whisk together all ingredients until well combined.