3 ratings

Wild Alaska Salmon and Avocado Salad

Name: Wild Alaska Salmon and Avocado Salad
Yield: 4
Ingredients: 1 pound wild alaska salmon fillets or steaks, poached, grilled, or broiled, and cooled; 1 ripe avocado, pitted, peeled, and cubed; 1/2 red onion, sliced thinly; 2 tablespoon capers; 2 tablespoon lemon juice; 2 tablespoon extra-virgin olive oil; 2 tablespoon chopped fresh herbs, such as dill, basil, parsley, tarragon and/or chives; sea salt and ground black pepper, to taste; lemon wedges, for serving

June 19, 2013

Whole Foods Market

This easy and quick salad is a great way to use leftover cooked salmon. Serve a spoonful atop a green salad with crispbread or large whole-grain crackers.

Click here to see In Season: Wild Alaska Salmon.

Servings

387

Calories Per Serving

Ingredients

1 Pound wild Alaska salmon fillets or steaks, poached, grilled, or broiled, and cooled
1 ripe avocado, pitted, peeled, and cubed
1/2 red onion, sliced thinly
2 Tablespoons capers
2 Tablespoons lemon juice
2 Tablespoons extra-virgin olive oil
2 Tablespoons chopped fresh herbs, such as dill, basil, parsley, tarragon and/or chives
Sea salt and ground black pepper, to taste
Lemon wedges, for serving

Directions

Break the cooked salmon into chunks in a bowl. Gently toss with the remaining ingredients. Refrigerate for at least 30 minutes to allow flavors to blend. Serve with lemon wedges.

Nutritional Facts

Servings4

Calories Per Serving387

Total Fat29g45%

Sugar1gN/A

Saturated5g27%

Cholesterol62mg21%

Protein25g49%

Carbs7g2%

Vitamin A7µg1%

Vitamin B124µg61%

Vitamin B60.9mg43.9%

Vitamin C14mg24%

Vitamin E6mg30%

Vitamin K20µg26%

Calcium26mg3%

Fiber4g16%

Folate (food)77µgN/A

Folate equivalent (total)77µg19%

Iron0.9mg5%

Magnesium50mg13%

Monounsaturated14gN/A

Niacin (B3)11mg54%

Phosphorus306mg44%

Polyunsaturated6gN/A

Potassium700mg20%

Riboflavin (B2)0.3mg15%

Sodium464mg19%

Thiamin (B1)0.3mg18.7%

Zinc0.8mg5.3%