Salmon salad on the half shell
Recipe by Dennis Kearl
3- California avocados.
1- head lettuce (any type).
1- 15oz can of salmon chilled.
2- Tbs sliced green onions.
2- Tbs sliced celery.
1/3- cup EVOO (extra virgin olive oil).
1 1/2- Tbs lemon juce.
1- clove garlic minced.
1/8- tsp dry mustard.
1/4- tsp salt.
1- dash of pepper.
1 1/2- tsp minced parsley.
Prep. Time → 30 min
1. Halve pit and peel the avocadoes. Arrange on lettuce lined plates (6).
Drain the salmon and separate into chunks.
Lightly toss the salmon with the green onions and celery.
Fill the avocado halves with the salmon mixture.
Combine the remaining ingredients in a jar or shaker with a tight fitting lid.
Cover and shake vigorously.
Drizzle over salmon mixture and serve.
starters June 20, 2015 21:11
Author Wanda Gamble
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