Tuesday, June 21, 2011

Salmon and Broccoli Slaw Salad

I had some leftover roasted salmon from dinner last night and wanted a change from my usual leafy salad.



1 TBS olive oil
1 TBS lime juice
1 TBS apple cider vinegar
S&P to taste
2 cups broccoli slaw
roasted salmon, hot or cold, depending on when you cook it up (to roast, place in shallow pan, season with lemon juice and salt and pepper and roast at 350 for 30 minutes)
1/2 avocado, diced

Whisk olive oil, lime juice, vinegar and salt and pepper in a bowl.  Add slaw and mix well.  Top with salmon and avocado.  Serves 1 main dish or 2 side dishes.

I would imagine that this would be really good with leftover shredded chicken as well.

2 comments:

  1. TracyJune 21, 2011 at 3:18 PM

    I am still trying to like avocado. How do I pick the right one? Should the be firm? Slightly soft? I have tried slightly soft ones, not super soft, just barely soft. But the texture grosses me out beyond belief. I don't know how to get past this. I am sure I would like it just fine if I could get past the texture thing. I thought about trying a firmer one, but I don't know how firm is ok and when it would be not ripe yet or something. Anyway, making salmon tonight. I always think of you when I make salmon now lol

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  2. MegJune 21, 2011 at 4:13 PM

    It should be slightly soft. Firm will not be ripe! You can totally leave the avocado out of this recipe, but I think that salmon, avocado and carrots are a pretty perfect combo!
    Have a yummy salmon dinner! Are your kids eating it too? Salmon's always a hit in this house (and it's been on sale at Kroger lately too).

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