alive logo

Salmon, Butter Leaf, and Avocado Salad


    Salmon, Butter Leaf, and Avocado Salad

    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


    Salmon, Butter Leaf, and Avocado Salad




    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.