Minty salmon salad

Yield: 4 Servings

Measure Ingredient
213 grams Canned red Alaska salmon
2 Ripe avocados peeled and halved
1 Lime; juiced
25 grams Curly endive
50 grams Cucumber; peeled and diced
½ teaspoon Freshly chopped mint
2 tablespoons 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

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