Salmon Avocado Roll Salad
Sushi is one of my absolute favorite foods, but let's face it, it's expensive and can be really high in carbohydrates. I just love a good salmon avocado roll, which inspired this cold salmon salad. You can use canned salmon or left-over salmon from the night before. You can substitute canned tuna, but I think that the salmon goes better with the flavors here. You can add the avocado, one of two ways: mash the avocado into the salmon salad for flavor and creamier texture (as was done in the photos), OR if you prefer, put the chunks on top of the scoop of salad when you're done.
For salmon salad:
- 3-4 ounces of boneless, cooked or canned salmon (I used wild-caught)
- 3 tsp Wasabi or Horseradish Mayonnaise (here is a recipe by Martha Stewart - cut recipe in half)
- 3 Tbsp diced, peeled & seeded cucumber
- 1 Tbsp minced red onion or 1/8 tsp onion powder (or both!)
- 1/4 tsp dried dill weed
- 1/8 tsp ground ginger
- 1/2 tsp soy sauce (I used Tamari, which is wheat-free)
- 1/4 ripe avocado
- Black pepper, to taste
Accompaniments: Salad greens, tomato slices, rice crackers, rice cake, toast, snap pea crisps, celery sticks
Instructions: Makes 1-2 servings
- Put all ingredients for salad in a medium bowl, mix well, mashing avocado.
- Place 1 cup of greens or lettuce on plate and top with 2-3 tomato slices. Put scoop of salmon salad on top.
- Serve with accompaniments or by itself!