Serves: 3
Total Calories: 127
1. 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.
2. Slice remaining avocado half. Sprinkle with remaining 3/4 teaspoon lemon juice.
3. 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.
This Summer Salmon Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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