Salmon and Avocado Salad

This lovely composed salmon and avocado salad, drizzled with a lemon vinaigrette, makes an elegant entrée for a luncheon or light supper.

Recipe Ingredients:

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 (14.75-ounce) can salmon, or 2 (7.5-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

Cooking Directions:

1. For Lemon Vinaigrette: Whisk together all ingredients until well combined.
2. For Salad: Drain and flake salmon. Toss flaked salmon with cucumber, green onions and 2/3 of the 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.