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Salmon Avocado Salad
Salmon Avocado Salad. (Photo: Karina Arnold)
Karina Arnold came up with this combination when she had leftover avocado and baked salmon from the previous night’s dinner. Instead of making an egg or chicken salad to put on her sandwich, she replaced mayo with avocado and exchanged the chicken for salmon.
½ lb. fresh salmon
2 large, ripe avocados
1 tomato, diced
1 Tbsp. lemon juice
Chili flakes and pepper to taste
Preheat oven to 425° F. Place salmon (skin-side down) on a foil-lined baking pan. Coat with 1 tbsp. lemon juice and top with pepper and chili flakes. Bake for 15-20 minutes.
After salmon is thoroughly cooked, take out and let cool. In a separate bowl, mash avocados and add tomatoes. Once salmon has cooled, shred and add to mixture. Add seasonings and lemon juice to taste.
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