Salmon and Avocado Salad

Serves 4
Time 40 min
Salmon and Avocado Salad

This easy and quick salad is a great way to use leftover cooked salmon. Serve a spoonful atop a green salad with crisp bread or large whole grain crackers.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
Sugar ConsciousSugar Conscious

Ingredients

    1 poundsalmon fillets or steaks, poached, grilled or broiled, cooled
    1avocado, cubed
    1/2red onion, thinly sliced
    2 tablespoonscapers
    2 tablespoonslemon juice
    2 tablespoonsextra-virgin olive oil
    2 tablespoonschopped fresh herbs, such as dill, basil, parsley, tarragon and/or chives
    1/4 teaspoonfine sea salt
    Lemon wedges for garnish
    1/4 teaspoonground black pepper
    8lettuce leaves, such as butter or green leaf

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Method

Break cooked salmon into chunks in a bowl. 

Gently toss with avocado, onion, capers, lemon juice, oil, herbs, salt and pepper. 

Refrigerate at least 30 minutes to allow flavors to blend. 

Serve over lettuce leaves with lemon wedges.

Nutritional Info

Serving Size

Calories

360

Total Fat

24g

Saturated Fat

3.5g

Cholesterol

80mg

Sodium

520mg

Total Carbohydrate

6g

Dietary Fiber

4g

Total Sugars

1g

Protein

30g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.