Serves: 3
Total Calories: 161

1 avocado large
1 teaspoon lemon juice plus 1 tablespoon
1/2 cup cucumber peeled, seeded and chopped
1/2 cup green bell pepper chopped
1/3 cup mayonnaise-like salad dressing
1 tablespoon green onion finely chopped
1/4 teaspoon dill weed dried
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (6 1/2-ounce) can pink salmon skinless, boneless, drained
Romaine lettuce
2 teaspoons sesame seeds toasted
1 tomato small, cut in wedges
1/2 cup mushrooms sliced
6 olives pitted ripe, halved

Slice avocado in half lengthwise. Brush about 1/4 teaspoon of the lemon juice on one half set aside. Dice remaining avocado and place in a medium bowl. Toss with 1 tablespoon of the lemon juice. Add cucumber, green pepper, salad dressing, green onion, dill weed, salt and pepper. Toss until all ingredients are coated. Coarsely break up salmon and gently stir into vegetable mixture set aside.

Slice remaining avocado half. Sprinkle with remaining 3/4 teaspoon lemon juice.

Line salad plates with romaine lettuce. Coarsely chop additional leaves to make about 1 1/2 cups. Place 1/2 cup on each plate. Spoon on salmon mixture. Sprinkle with sesame seeds. Garnish with avocado slices, tomato, mushrooms and olives.

Nutritional Facts:

Serves: 3
Total Calories: 161
Calories from Fat: 47

More Recipes from the Cool Dishes For Warm Days Cookbook:
Asparagus-Shrimp Salad
Beet And Tuna Salad
California Chicken Salad
Chicken Medley
Chicken Rice Salad
Cottage-Yogurt Fruit Salad
Curried Tuna Salad
Garden Egg Salad Bowl
Ham Salad Oriental
Ham-potato Salad
Island Chicken Salad
Mediterranean Tuna-Rice Salad
Melon-Chicken Salad
Mexican Salad
Patio Buffet Salad
Peas And Cheese Salad
Salmon Mousse
Seafood Cucumber Salad
Shrimp-Stuffed Avocado For Two
Shrimp-Veggie Toss
Summer Salmon Salad
Three-Bean Tuna Salad
Tuna Salad Riviera
Turkey Pasta Salad