| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Salads |
4 |
Servings |
INGREDIENTS
| 213 |
g |
Canned red Alaska salmon |
| 2 |
|
Ripe avocados peeled and halved |
| 1 |
|
Lime; juiced |
| 25 |
g |
Curly endive |
| 50 |
g |
Cucumber; peeled and diced |
| 1/2 |
ts |
Freshly chopped mint |
| 2 |
tb |
Greek yogurt |
INSTRUCTIONS
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.
Serves 4. Approx. 300 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master compatible
recipe format courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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