Tuesday, February 3, 2009

SALMON AVOCADO SALAD

  • juice of half a lemon (I used 2T lemon juice)
  • 2 ripe avacados
  • 2 chopped green onions
  • 1/2 cup diced celery
  • 1/2 cup diced red pepper
  • 7.5 ounces canned salmon (I used the whole 15 ounce can)
  • 2 Tablespoons mayonnaise
  • 1/4 teaspoon salt
  • fresh chopped dill (I used about 1t dried)
  1. Squeeze half a lemon and put juice in a bowl.
  2. Cut avocados in half lengthwise and dispose of pit.
  3. Scoop avocado out of the shell and set the shells aside.
  4. Dice avocado very small and place pieces in lemon juice.
  5. Stir well to coat to prevent browning.
  6. Add the green onion, celery and red pepper.
  7. Mash the salmon (including bones if you like) very well and add to avocado mixture. Add salt and fresh chopped dill to taste.
  8. Add the mayonnaise and stir well.
  9. Fill the avocado half shells and sprinkle some chopped dill to garnish.
Note: Nutrition information calculated based on 4 servings. This recipe makes enough salad to have the avocado shells overflowing with salmon. Do not be upset by the fat content, as this recipe is full of the good fats from the avocado and the salmon.

Substitution: This salad may also be made with crab meat instead of the salmon.
For 4 servings, MasterCook shows the net carbs at 4, total carbs as
10, and fiber at 6.

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