Avocado and Salmon Salad
- Ripe Avocados
- 4 - 6 oz cooked salmon (smoked if you prefer)
- 2 scallions, thinly sliced on the diagonal
- 2 T mayonnaise
- 1 T fresh basil, julienned
- juice of a fresh lemon
- salt and pepper to taste
- fresh lemon and orange zest
- mixed greens
- pine nuts, toasted
Directions: In a small saute pan over medium heat, toast the pine nuts.
In a medium bowl, combine the cooked salmon with the scallions, mayonnaise, basil, lemon juice, salt and pepper and zest and mix well, breaking the salmon up into bite sized pieces.
Just before serving, cut the avocado's in half, remove the seed and remove from the skin, keeping the half in tact. To plate, start with a bed of mixed greens, then the avocado, topped with the salmon mixture and garnished with toasted pine nuts and zest. Serve immediately!
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