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Salmon, Butter Leaf, and Avocado Salad

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    This West Coast take on green goddess dressing dished up with heart-healthy salmon is a double heart-smart dinner.

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    1 small avocado, peeled and chopped1 garlic clove, minced2 cups (500 mL) buttermilk2 Tbsp (30 mL) fresh basil, chopped2 Tbsp (30 mL) fresh tarragon, chopped1 Tbsp (15 mL) rice wine vinegar1 Tbsp (15 mL) extra-virgin olive oilSea salt, to taste1 head butter or Boston lettuce1 - 8 oz (250 g) filet cooked salmon, at room temperature1/2 English cucumber, thinly sliced3 Tbsp (45 ml) shelled hemp hearts (optional)

    For dressing, whirl avocado, garlic, buttermilk, basil, tarragon, vinegar, and oil in blender. If dressing is too thick, thin with water. Taste and season with salt, if you wish.

    Coarsely tear lettuce and place in bowl. Crumble in salmon and add cucumber. Drizzle with half the dressing and toss to mix (refrigerate remaining dressing for another day). Sprinkle with hemp hearts.Serves 4.

    Each serving contains:  223 calories; 25 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 7 g carbohydrates; 2 g fibre; 110 mg sodium

    source: "Avocados", alive #347, September 2011

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    Salmon, Butter Leaf, and Avocado Salad

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