Grilled Salmon and Avocado Salad Recipe
An excellent seafood dish for the entire family
Servings: 2 servings
Ingredients
- 8 ounces salmon cooked, grilled or roasted
- 1 stalk celery cleaned, trimmed & finely chopped
- ½ head romaine lettuce washed, dried and sliced thinly
- 1 lemon
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 large avocado
- salt & pepper to taste
Instructions
- Prep all the ingredients.
- Add the chopped celery, lettuce, sour cream, and Dijon mustard in a medium-sized bowl. Add the lemon zest and juice from ½ a lemon and gently stir all the ingredients.
- Using a fork, flake pieces of salmon from the filet and add them to the rest of the salad. Again, give all the ingredients a gentle stir. You want to be careful, so you end up with nice chunks of salmon.
- Slice the avocado in half long ways, remove the pit and score the avocado halves into crosspatch cubes. Using a spoon, carefully remove the avocado cubes from each half, being careful to preserve the skin.
- Add the avocado cubes to the rest of the salad mixture and again carefully stir to combine all the ingredients.
- Season with salt and pepper, taste, and adjust seasonings.
- Spoon the avocado and salmon salad back into the avocado skins and serve. The salad is delicious, and the presentation is spectacular.
Notes
If you don't have leftover cooked salmon, grill or roast a piece of fresh salmon until it is perfectly cooked and flaky.
I only used the zest from a quarter of a lemon and the juice from half the lemon.