Salmon, Butter Leaf, and Avocado Salad
Jennifer Danter
This West Coast take on green goddess dressing dished up with heart-healthy salmon is a double heart-smart dinner.
1 small avocado, peeled and chopped
1 garlic clove, minced
2 cups (500 mL) buttermilk
2 Tbsp (30 mL) fresh basil, chopped
2 Tbsp (30 mL) fresh tarragon, chopped
1 Tbsp (15 mL) rice wine vinegar
1 Tbsp (15 mL) extra-virgin olive oil
Sea salt, to taste
1 head butter or Boston lettuce
1 - 8 oz (250 g) filet cooked salmon, at room temperature
1/2 English cucumber, thinly sliced
3 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
