Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
213 g Canned red Alaska salmon
2 Ripe avocados
- peeled and halved
1 Lime -- juiced
25 g Curly endive
50 g Cucumber -- peeled and diced
1/2 ts Freshly chopped mint
2 tb Greek yogurt
Drain the can of salmon, break the fish into large
flakes, set aside.
Remove the avocado stones. Slice lengthwise from the
rounded end. Do not slice completely through the
narrow end. Slice each half into 5 pieces, put on a
serving plate and spread the slices out fan-like.
Brush with lime juice.
Arrange the endive on the plates and place the salmon
flakes on top. Mix together the cucumber, mint and
yogurt. Pour onto the salad. Serve at once.
Serves 4. Approx. 300 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes
Reprinted with permission from Alaska Seafood
Marketing Institute Meal-Master compatible recipe
format courtesy of Karen Mintzias
