Monday, July 16, 2012

Avocado Stuffed w/Salmon Salad

Step away from the canned salmon...I don't care how easy it might be it won't compare to using roasted salmon when making this delicate salad.  The moist flaky pieces mixed with crunchy red bell peppers, red onions, celery and fresh herbs make it a flavor and texture festival in your mouth.  Pair it with a silky smooth nutrient rich avocado and you have a beautiful elegant lunch or dinner salad. 

I have people ask me all time ways to serve elegant food fast for dinner parties or luncheons.  An easy away to make an impact is to make sure to combine all the essential elements - texture, flavor, freshness and color.  

Stuffing an avocado is an easy way to present food in an pretty way.  It serves as a vessel for the food, adding color, silky texture and vitamins.  Plus it's healthy fat to help you burn fat!  A nice salad stuffed inside an avocado is much better for you than finger sandwiches or a bulky, butter croissant.  

I like to roast the salmon the night before and let it rest in the refrigerator over night.  Then the next day all I have to do is crumble it up and add a few items to fluff of a salad.  

Here is how to do it:

Avocado Stuffed Salmon Salad
Serves 2

1 Fresh Avocado
4 oz Fresh Salmon Filet
1 Rib Celery, Diced Fine
1/4 Red Bell Pepper, Diced Fine
3 Tbsp Red Onion, Diced Fine
1 Tbsp Mayonnaise or Veganise
2 Tbsp Lemon Juice, Freshly Squeezed
1 Tbsp Lemon Zest
1/2 Clove Garlic, Minced
1 Tbsp Extra Virgin Olive Oil
2 Tbsp Fresh Cilantro, Chopped
1 Tbsp Fresh Basil, Chopped
Himalayan Pink Sea Salt (to taste)
Fresh Cracked Black Pepper (to taste)
1 Cup Arugula (Garnish - optional)

Roast salmon in oven at 400 degrees for approximately 12-15 minutes.  Refrigerate Salmon overnight.

In a medium size bowl, add Mayonnaise, Garlic, Lemon Zest, Lemon Juice and Extra Virgin Olive Oil.  Mix together well.

Add chopped Celery, Red Bell Peppers, Red Onion, Fresh Basil and Cilantro and mix together.

Crumble Salmon in chunks and add to mixture.  Fold Salmon in gently so it doesn't break up into too small of pieces.  Season with Himalayan Pink Sea Salt and Freshly Cracked Black Pepper.

To Serve: 
Slice Avocado in half and remove seed.  Gently remove outer shell by taking a large spoon and scooping the avocado out being careful not to break it apart.

On a serving plate, add 1/2 cup Fresh Arugula for the bed of the salad, then place the Avocado half in the center.

Fill the Avocado half with the Salmon Salad.

Light - Beautiful - Elegant - Easy

Better than canned salmon and best of all...Healthy!

Delicious of Course...Stormy