Salmon Salad in an Avocado Half
When I made the Lemon Baked Salmon last week, I intentionally made more than we would need for dinner so that I would be able to make a salmon salad. I had originally intended to mix a bit of mayo into the salad, but the lemon infused salmon looked so lovely tossed with the red onion and celery, that I didn't want to make it heavy with the mayo. Instead of the mayo I used olive oil and lemon juice, and tossed in a bit more minced dill. Served in a perfectly ripe avocado half, this gave me two days of wonderful lunchtime dining. This recipe could easily be double or tripled.
Salmon Salad
8oz. cooked salmon fillet1 celery rib, diced small
1/4 small red onion, diced small
2 tbs. extra virgin olive oil
2 tbs, lemon juice
1 tbs. minced fresh dill
large pinch of coarse salt
a generous grinding of black pepper
Flake the salmon into a bowl, but don't break it up too small. Lightly toss in the remaining ingredients. Serve chilled in a avocado half or over chopped lettuce. This makes two generous servings.
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