Salmon salad with avocado and egg Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ½ cups of cooked salmon, flaked (or 2 cans salmon)
1-2 hard boiled egg
½ bell pepper, diced
¼ cup onion, diced
1 stalk of celery, diced
½ - 1 avocado, diced
¼ cup parsley, minced
Dressing:
½ cup Hellmann's mayonnaise
juice from ½ a fresh lemon
2 Tbsp. olive oil
¾ teas. Chef Prudhomme blackened redfish magic seasoning
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Directions: |
Directions:In a bowl combine ingredients -- veggies and salmon.
Gently mix together, flaking the salmon, but being kind to the avocado.
When all is mixed, add the mayonnaise, lemon juice, olive oil, and Chef Prudhomme seasoning.
Pour the mayonnaise mixture over the salmon and veggies.
Toss until everything is well mixed.
Place a spring-mix of lettuces on each plate for a bed to receive the salmon salad.
Spray a little balsamic vinegar over the lettuce, if you like that.
Bon Appétit!!! |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
Notes: |
Personal
Notes: This is a delicious and very low-carb salad that I created today! We had leftover salmon, one hard-boiled egg, avocados, celery and a 1/2 pepper. So I went to work on what we had in order to avoid another ho-hum salad. The result was fantastic! Chef Prudhomme was a substitute for cayenne pepper and salt (I added no additional salt beyond what was in the mayo and the Chef Prudhomme seasoning. All in all, it made a 5-star, less than 10 carb satisfying salad. Kate took the artistic photograph.
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