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Salad with canned salmon

 

Salad with canned salmon                              serves 4

This is perfect for a light lunch or dinner. Paired here with crunchy vegetables and tossed in a mouth watering avocado ranch dressing, it is completely irresistible. If you don’t want to make the dressing, it would be good with a light dressing of olive oil and lemon juice.

Ingredients

For the salad

1 tin salmon (415 grams)

3 cups cos/romaine lettuce (½ head - approximately 120 grams)

2 cups carrots, grated (2 medium, approximately 200 grams)

2 cups celery, diced (4 stalks, approximately 300 grams)

¼ cup soft fresh herbs (we used dill, parsley and chives)

1 medium avocado (approximately 200 grams)

Salt and pepper

 


For the avocado ranch dressing

2 medium avocados (ripe)

½ cup yogurt

¼ cup lemon juice (juice from 1 lemon)

1 tbsps Dijon mustard

2 cloves garlic minced

2 tbsps fresh parsley leaves chopped

1 tablespoon fresh chives/green onions, chopped

1 tablespoon fresh dill, chopped

1 teaspoon Cajun spice mix**

Sea salt and cracked black pepper

Instructions

·         Drain your tinned salmon and break up the skin and bones using a fork.  Put into mixing bowl.

·         Add the other salad ingredients to mixing bowl.

·         Season with salt and pepper.  Set aside.

·         Add all ranch dressing ingredients to a blender, season with sea salt and cracked black pepper. Blitz to combine, taste and adjust seasonings. Your dressing should be the consistency of mayonnaise; you can add some water to loosen if necessary.

·         Pour your dressing over the salad and mix well to combine. Taste and adjust seasonings according to your personal preferences.

·         Put into serving bowl, slice and fan the avocado on top with a pinch of Cajun seasoning and the chives, then serve immediately.   Enjoy!

 

**To make your own Cajun spice mix, combine the following:

2 teaspoons garlic powder

2 ½ teaspoons paprika

1 teaspoon ground black pepper

1 teaspoon onion powder

1 teaspoon cayenne pepper

1¼ teaspoon dried oregano

1¼ teaspoon dried thyme

½ teaspoon red pepper flakes                                                                                  

 

Adapted from allrecipes.com and saladswithanastatia.com

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