Wild Alaska Salmon And Avocado Salad

Name: Wild Alaska Salmon And Avocado Salad
Ingredients: 1 pound wild alaska salmon fillets or steaks, poached, grilled, or broiled, and cooled; 1 ripe avocado, pitted, peeled, and cubed; 1/2 red onion, sliced thinly; 2 tablespoon capers; 2 tablespoon lemon juice; 2 tablespoon extra-virgin olive oil; 2 tablespoon chopped fresh herbs, such as dill, basil, parsley, tarragon and/or chives; sea salt and ground black pepper, to taste; lemon wedges, for serving

Whole Foods Market|June 19, 2013 2:34 pm EST

4 (3 ratings)

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This easy and quick salad is a great way to use leftover cooked salmon. Serve a spoonful atop a green salad with crispbread or large whole-grain crackers. Click here to see In Season: Wild Alaska Salmon.

Servings

4

Ingredients

1 pound wild alaska salmon fillets or steaks, poached, grilled, or broiled, and cooled
1 ripe avocado, pitted, peeled, and cubed
1/2 red onion, sliced thinly
2 tablespoon capers
2 tablespoon lemon juice
2 tablespoon extra-virgin olive oil
2 tablespoon chopped fresh herbs, such as dill, basil, parsley, tarragon and/or chives
sea salt and ground black pepper, to taste
lemon wedges, for serving

Directions

Break the cooked salmon into chunks in a bowl. Gently toss with the remaining ingredients. Refrigerate for at least 30 minutes to allow flavors to blend. Serve with lemon wedges.