It was the avocado that I spied off to the side of the kitchen that got my stomach growling. The last thing I packed was my pantry, and I remembered that I had a can of Alaskan salmon. Trying to keep it simple, I knew if I could only find a spoon, a knife and a bowl, I could make something yummy.
I still had my fridge hooked up (thank you!) , so I found celery, red onion, dill and pepperoncini (would've preferred capers, but I used them up last week when I made Chicken Marbella for a client, but it was a nice substitution).
I tossed that all in the bowl, added some Greek yogurt, a squeeze of lemon juice, a little vinegar and seasoned it with salt & pepper.
Then I cut the avocado in half, took out the pit and stuffed it with the salad. I placed them on a bed of arugula.....and I was a happy girl! This is a great thing to make not only when your kitchen in sitting in boxes all around the house, but when it's hot, hot, hot during the summer (or this weekend in Northern California, as they're predicting), because you only need a spoon, a knife and a bowl...and no stove time!
Salmon Salad
Serves 2-4 (I ate a whole avocado, but then I'm often a glutton!)
1 six ounce can wild Alaskan salmon
1/2 cup chopped red onion
2 celery stalks, diced
3 tablespoons capers (or diced pepperoncini)
2 tablespoons chopped fresh dill
3-4 tablespoons Greek yogurt (depending on your desired consistency)
Juice and zest of half a lemon
1 teaspoon red wine vinegar
Sea salt & pepper to taste
2 Hass avocados
3 cups arugula
- Place salmon, onion, celery, capers (or pepperoncini) and dill in a medium bowl and mix to combine.
- Stir in enough yogurt to reach your preferred consistency.
- Add lemon juice and vinegar and stir to combine.
- Taste and season with salt and pepper.
- Cut avocados in half, remove pit and use a spoon to remove skin.
- Place arugula on platter or divide among individual plates and top with avocados. Stuff each avocado half with salmon salad.
Cook (or in this case, don't "cook") Happy!
yum yum.
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