Creamy Salmon Avocado Salad
Prep Time
20 minutes
Prep Notes
This is a great anti-inflammatory version of a classic salad because it is dairy and egg-free. Feel free to substitute tuna or chicken in place of the salmon. Can be made with canned salmon, but is also a great use for leftover cooked salmon.
Cooking Time
0 minutes
Yields
3-4 servings
Ingredients
1 can (5 oz) wild-caught salmon, drained
1/4 Englis cucumber, finely chopped
1 small onion, finely chopped
1/4 cup fresh parsley, chopped
1 stalk celery, finely chopped
1/4 red bell pepper, finely chopped (yellow or orange are great too)
1 avocado, ripe
2 Tbsp lemon juice (about 1/2 lemon)
1 ½ tsp Dijon mustard
1 1/2 Tbsp extra virgin olive oil
1 tsp dried dill (1 Tbsp fresh, chopped)
1 tsp garlic (1 clove, minced)
¼ tsp sea salt
Grating of fresh black pepper
Directions
- To a medium size mixing bowl, add canned salmon. Break up with a fork.
- Add cucumber, onion, parsley, celery, and pepper to the salmon. Mix with a fork.
- Scoop avocado into the container of a food processor or blender. Add lemon juice, mustard, olive oil, dill, garlic, salt, and pepper. Blend until creamy.
- Add avocado mixture to salmon. Using a fork or spatula mix all ingredients until well-blended.
- Serve over lettuce leaves or other green salad.
Notes
Note: Feel free to use tuna or other canned fish, or use up leftover cooked salmon or chicken.
Credit
Evey Schweig Health Coach & Inflammation Specialist, www.eveyschweig.com
https://eveyschweig.com/apps/recipe/details/id/Creamy-Salmon-Avocado-Salad
