Minty Salmon Salad
Yield
4 servingsPrep
30 minCook
?Ready
30 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 213 | grams |
salmon
canned red alaska |
|
| 2 | each |
avocados
peeled and halved |
|
| 1 | each |
limes
juiced |
|
| 25 | grams |
belgian endive
curly |
|
| 50 | grams |
cucumbers
peeled and diced |
|
| ½ | teaspoon |
mint leaves
freshly chopped |
*
|
| 2 | tablespoons |
greek yogurt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 213 | grams |
salmon
canned red alaska |
|
| 2 | each |
avocados
peeled and halved |
|
| 1 | each |
limes
juiced |
|
| 25 | grams |
belgian endive
curly |
|
| 5E+1 | grams |
cucumbers
peeled and diced |
|
| 2.5 | ml |
mint leaves
freshly chopped |
*
|
| 3E+1 | ml |
greek yogurt
|
|
Directions
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.
