Browse Recipes
MEET THE GROWERS
Jaime and Ricardo Serrato
Serrato Grove Management
Pauma Valley, California
Jaime Serrato is the epitome of the American dream; coming from Mexico in the 60s, he has learned his trade from mentors like John Hankey. He has worked his way up through the ranks and has passed his knowledge and love of California Avocados...
SALMON SALAD WITH LEMON AND DILL IN CALIFORNIA AVOCADO HALVES
Categories
- Salads & Dressings,
- Quick and Easy
-
Preparation
15 min
-
Cook Time
0 min
-
Total Time
15 min
Author: Recipe created by Aviva Goldfarb for the California Avocado Commission
Recipe Provided By the California Avocado Commission
Ingredients
-
15.000
15
oz.
canned wild salmon
-
4.000
4
Tbsp.
reduced-fat mayonnaise
-
1.000
1
lemon, juiced and zested
-
0.250
¼
cup
fresh dill
-
0.250
¼
yellow onion, finely diced
-
10.000
10
oz.
frozen peas, thawed
-
2.000
2
ripe, Fresh California Avocados, halved and seeded
Instructions
- Drain salmon in a colander.
- In a medium bowl, combine salmon, mayonnaise, lemon juice and zest, dill and onion; stir to combine.
- Gently mix in peas.
- Place even amounts of salad on avocado halves. Serve immediately.
Note: If not planning to serve immediately, salad can be stored in the refrigerator for up to 24 hours. Prepare avocados at time of use.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
No one has commented on this page yet.
You can't post comments until you have logged in. Please login by clicking here.