Canned salmon and avacado salad
Recipe
Canned salmon and avacado salad
HaileyN says:
"*The skin and tiny, soft bones are completely edible and an excellent source of calcium and omega-3 fatty acids. Simply blend skin and bones with salmon and other ingredients"
Estimated Cooking Time: 20/10
1 14-3/4 oz. can of Alaska Salmon (or 2 cans, 7-1/2 oz.)
6 oz. dry pasta, macaroni, penne or shells
2 tbsp. French dressing
1 bunch green onions, thinly sliced
3 tbsp. chopped cilantro or parsley
1 lime, juiced & rind grated
1 red bell pepper, cored, seeded & thinly sliced
Paprika, to taste
Lettuce leaves, to serve
½ cup sour cream
1 tbsp. tomato paste
2 ripe avocados, pitted & diced
2 tbsp. light mayonnaise
Cook pasta according to package directions. Drain and toss with French dressing. Allow to cool. Drain and flake salmon*. Add to pasta with green onions, sliced pepper and cilantro. Whisk together lime juice and grated rind, mayonnaise, sour cream and tomato paste, until thoroughly combined. Toss pasta salad with dressing. Season to taste with salt and pepper; cover and chill. Before serving, gently toss avocados into salad. Spoon salad onto bed of lettuce leaves. Sprinkle with paprika for garnish.
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Recipe Link:
https://www.kingwood.com/recipes/view_recipe.php?recipe_id=205
