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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.

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