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