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Large mason jars filled with Layered Salmon Salad With Avocado Dressing

Layered Salmon Salad with Avocado-Lime Yogurt Dressing

  • Author: (From "Fresh Tastes from A Well-Seasoned Kitchen" by Lee Clayton Roper)
  • Yield: 6 servings 1x
  • Category: PIcnics, pot lucks, easy entertaining, picnics
  • Method: No cook
  • Cuisine: American
  • Diet: Gluten Free

Description

Layered Salmon Salad with Avocado Dressing is an elegant, fresh and flexible dish that can be layered in a pretty glass bowl, or in large mason jars for a picnic


Ingredients

Scale

Salmon Salad

  • 4 cups shredded lettuce
  • 2 cups flaked cooked salmon
  • 2 tablespoons capers
  • 1/2 cup chopped red onion
  • 2 cups chopped fresh tomato
  • 1/2 cup chopped Kalamata olives (optional)
  • 4 ounces goat cheese, crumbled
  • 1/4 cup toasted pine nuts
  • Salt, to taste
  • Freshly ground black pepper, to taste

Avocado-Lime Yogurt Dressing

  • 2 avocados, peeled and pitted
  • 3/4 cup plain yogurt
  • 3 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • Dash ground cumin
  • Freshly ground black pepper, to taste

Instructions

To make the salmon salad:

  1. In a deep 3 or 4 quart glass bowl, layer lettuce, salmon, capers, onion, tomato, olives, goat cheese and pine nuts. Sprinkle with salt and pepper.
  2. Set aside.

To make the dressing:

  1. In a food processor, purée avocados until smooth.
  2. Add yogurt, lime juice, garlic, salt and cumin; pulse 2 or 3 times to mix. Add salt and pepper as needed.
  3. Spread over top of salad. Cover and chill for several hours or overnight.
  4. If desired, toss the salad before serving.

© A Well-Seasoned Kitchen ®