Ingredients
- 1/4 cup 1/4 cup olive oil
- 2 Tablespoons 2 Tablespoons white wine vinegar or fresh lemon juice
- 2 teaspoons 2 teaspoons Dijon-style mustard
- 1/2 teaspoon 1/2 teaspoon salt
- 1/8 teaspoon 1/8 teaspoon pepper
- 2 2 to 3 large, firm red tomatoes
- 1 can 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
- OR 8 to 10 oz. skinless, boneless salmon (canned or pouched),
- drained and chunked
- 1 1 medium size, ripe avocado, diced
- 2 Tablespoons 2 Tablespoons chopped fresh cilantro or parsley
Servings:
Units:
Instructions
- Dressing: In small bowl, whisk olive oil, white wine vinegar or lemon juice, mustard, salt, and pepper.
- Salad: Cut tomatoes in half crosswise; scoop out and discard flesh and seeds. In separate bowl, combine salmon, avocado, and cilantro or
- parsley. Drizzle on dressing; toss lightly. Portion 1/2 cup (for 6 servings) or 3/4 cup (for 4 servings) salmon mixture into tomato halves.
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