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.
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 (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
- 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.