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print page and trim to 5" x 7" to add to your cookbook)

Salmon Avocado Stack

A quick and tasty light dinner that tastes gourmet.  From the people at Chicken of the SeaR .

Lemon Caper Vinaigrette (recipe below)
2 ripe avocados
2 radicchio leaves           

1 cup baby arugula
       (we substitute lettuce or spinach for these two ingredients)
1-3 oz. Chicken of the Sea brand
        
Premium Skinless & Boneless Pink Salmon Pouch       
1/2 cup thinly sliced red onions (optional)
1 Tablespoon capers
Fresh ground pepper

LEMON CAPER VINAIGRETTE

3 Tablespoons each
 fresh squeezed lemon juice and minced shallots
2 Tablespoons virgin olive oil
1 teaspoon chopped capers
1/2 teaspoon each minced garlic and salt
1/4 teaspoon fresh ground pepper

Combine all dressing ingredients, set aside. Whisk well before serving. Brush half of the Lemon Caper Vinaigrette over diced avocados; set aside. Arrange greens on each salad plate. Evenly divide all ingredients in half before building.  Begin loosely stacking with greens, diced avocados, flaked salmon, sliced onions and capers.  Drizzle remaining dressing over salads. Garnish each plate with fresh ground pepper.

Serves 2 generously.  We usually only use one avocado and have plenty to eat.

Calories for one serving 530; calories from fat 420; Fat 26 g; Saturated Fat 7 g.; Carbohydrates 23 g.; Fiber 11 g; Sugars 5 g; Protein 16 g; Cholesterol 25 mg.; Sodium 1030 mg.  High in Vitamin A and C.

To turn this into a more heart-healthy meal:

cook fresh salmon and chill, or use leftover grilled salmon

do not add any salt

reduce amount of olive oil in dressing

Increase the already great fiber by serving with other fresh vegetables like cucumbers and tomatoes on the side, or having a slice of whole grain bread.

See the blog about this recipe

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