Wild Alaska Pink Salmon, Avocado & Citrus Salad
A colorful Mediterranean-style salad highlights citrus, greens and Wild Alaska salmon.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Servings: 2 to 4
- Yield: 4 servings
Ingredients
- 8 to 12 ounces wild Alaska salmon, previously baked and chunked (or a 14.5 oz can of Alaska salmon, drained and chunked)
Salad
- 2 to 3 cups frisee or arugula salad greens
- 2 to 3 cups Bibb or Spring salad greens
- 1 grapefruit, peeled, pithed and sectioned
- 1 Valencia or seedless orange, peeled, pithed and sectioned
- 2 tablespoons chopped chives
- 1 avocado, pitted, peeled thinly sliced
- 2 tomatoes, yellow and pink (or heirloom), cutin wedges
- 2 dates, pitted and finely diced
- 1 to 2 tablespoons hazelnuts (or pine nuts)
Dressing
- 2 tablespoons tahini
- 2 tablespoons fruity/ light olive oil
- 1 tablespoon lemon juice
- 1 teaspoon DIjon mustard
- 1 teaspoon honey
- sea salt, to taste
- 1 tablespoon ice cold water
Preparation
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Step 1 Prepare salad
On to 2 or 4 serving plates, divide the lettuces. Top with the sectioned citrus, chives, avocado, tomatoes and dates. Distribute the salmon over all. Sprinkle on nuts.
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Step 2 Make dressing
In a liquid measuring cup or glass jar, combine the tahini, oil, lemon juice, Dijon mustard, honey and salt. Whisk until thoroughly blended. Add the cold water and whisk again, until dressing become creamy. Pour dressing onto salads. Serve and enjoy!
