LunchMain CourseAppetizer

Salmon Salad On The Half Shell

Name: Salmon Salad On The Half Shell
Prep time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: american
Ingredients: 3 pcs avocado large, ripe; 6 pcs lettuce large leaves, such as butter or romaine; 420 g canned salmon drained and flaked; 50 g celery finely chopped; 30 g green onion thinly sliced; 80 ml olive oil; 1.5 tbsp lemon juice freshly squeezed; 1 clove garlic minced; 0.13 tsp dry mustard; 1.5 tsp parsley fresh, finely chopped; 0.25 tsp salt; 1 pinch black pepper freshly ground

A quick and satisfying no-cook lunch featuring creamy avocado halves filled with a simple flaked salmon salad. The dish is brought together with a zesty lemon and herb vinaigrette, making it a light yet filling meal.

An original recipe by Forkin

Total time: 15 min
Serves: 3
Difficulty: Easy
Per serving: 774 kcal

Gluten-free

Allergen information: may contain celery, fish, and mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

base

3 pcsavocado, large, ripe
6 pcslettuce, large leaves, such as butter or romaine

salad

420 gcanned salmon, drained and flaked
50 gcelery, finely chopped
30 ggreen onion, thinly sliced

dressing

80 mlolive oil
1.5 tbsplemon juice, freshly squeezed
1 clovegarlic, minced
0.13 tspdry mustard
1.5 tspparsley, fresh, finely chopped
0.25 tspsalt
1 pinchblack pepper, freshly ground

Equipment

small jar with lid · fork · spoon · mixing bowl · cutting board · knife

The method

Step by step

1
In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, minced garlic, dry mustard, chopped parsley, salt, and pepper.
About 2 min
Cook’s note: Using a jar makes emulsifying the dressing easy and mess-free.
2
Seal the jar and shake vigorously until the dressing is well combined. Set aside.
About 1 min
3
In a medium bowl, add the drained and flaked salmon, finely chopped celery, and sliced green onion.
About 3 min
4
Gently toss the salmon mixture with a fork until just combined, being careful not to overmix or mash the fish.
About 1 min
Cook’s note: Keeping some texture in the salmon improves the final dish.
5
Cut the avocados in half lengthwise and carefully remove the pits.
About 2 min
Cook’s note: To easily remove the pit, tap it firmly with the blade of a heavy knife, twist, and lift it out.
6
Gently peel the skin away from each avocado half.
About 2 min
Cook’s note: If the avocado is perfectly ripe, the skin should peel off easily in large pieces.
7
Arrange the lettuce leaves on three serving plates and place two avocado halves, cut-side up, on each plate.
About 1 min
8
Spoon the salmon salad mixture into the cavity of each avocado half, mounding it slightly.
About 2 min
9
Give the dressing one last shake, then drizzle it evenly over the filled avocados before serving.
About 1 min
Cook’s note: Dress the salad just before eating to keep everything fresh and prevent the avocado from browning.

Per serving

Nutrition

71%Score

Calories: 774.1kcal
Protein: 34.4g
Carbs: 21.3g
Fat: 64.6g
Fibre: 15.1g
Sugar: 2.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftovers in an airtight container in the refrigerator.