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A lovely, composed salmon and avocado salad
with a lemon vinaigrette. An elegant entree for a luncheon or
as a light supper.
Salmon and Avocado
Salad
- 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
-
- 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
- For Lemon Vinaigrette: Whisk together
all ingredients until well combined.
- For Salad: Drain and flake salmon.
Toss flaked salmon with cucumber, green onions
and 2/3 of the Lemon Vinaigrette.
- Arrange fanned avocado and tomato wedges
in a semi-circle on each of 4 salad plates.
- Lay lettuce leaves down in center of plate
and fill with 3/4 cup salmon mixture. Drizzle with remaining
Lemon Vinaigrette.
Makes 4 servings.
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