Salmon Avocado Salad

Broiled and flaked salmon combined with sautéed mushrooms, grape tomato halves, torn leaf lettuce, diced avocado, chopped fresh cilantro, and chopped jalapeno pepper. Salad is drizzled with olive oil, distilled white vinegar, seasoned with salt and pepper, and sprinkled with crumbled Feta cheese.

Ingredients -

2 (6 ounces each) Salmon Filets
1/4 cup Butter, melted and divided
Salt and Fresh Ground Pepper to taste
4 ounces Fresh Mushrooms, sliced
12 Grape Tomatoes, halved
2 tablespoons Olive Oil, divided
8 ounces Leaf Lettuce, torn into bite-size pieces
1 Avocado - peeled, pitted, and cubed
5 sprigs Fresh Cilantro, chopped
1 fresh Jalapeno Pepper, chopped
2 tablespoons Distilled White Vinegar
1 ounce Feta Cheese, crumbled

Preparation:

1. Preheat the oven broiler. Line a baking sheet with aluminum foil.

2. Place the salmon on the foil, and brush with 2 tablespoons melted butter.

3. Season with salt and pepper.

4. Broil 15 minutes, until fish is easily flaked with a fork.

5. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms until tender.

6. Place the tomatoes in a bowl, and drizzle with 1 tablespoon olive oil.

7. Season with salt and pepper.

8. In a large bowl, toss together the salmon, mushrooms, tomatoes, lettuce, avocado, cilantro, and jalapeno. Drizzle with remaining olive oil and the vinegar.

9. Season with salt and pepper, and sprinkle with feta cheese to serve.

Avocado Salad Making Tips -

Avocado Yield

A Duerte or Florida avocado will yield about twice the amount of avocado flesh as a Haas avocado, or roughly 1 pound.

Avocado Salad Making Tips -

Mushroom Storage

Buy mushrooms that are dry in appearance and are not mushy to the touch. They should be clean and free of blemishes. Store loosely in a paper bag in a cool, dry location.