Salmon Avocado Salad Cups & Petite Lentil Salad

With our house under construction, and a dietary cleanse underway, I am challenged to learn new ways to eat with limited resources. I am craving nothing less than the freshest foods and this meal hits the spot. It isn’t an overly fussy dish but it is a wonderful summer meal for lunch or dinner. Field greens could easily be added to build out a larger plate. And if you are not dieting, a large crusty loaf of french bread and a glass of crisp white wine would be the perfect accompaniments.

Lentil Salad can be made in advance and kept in refrigerator for up to 3 days.

Salmon Avocado Salad

Dressing Ingredients

1 tsp Dijon mustard

1 tsp white wine or champagne viniagrette

1 tsp fresh lemon juice

1/4 cup olive oil

salt and pepper to taste

Salad Ingredients

1 TBS capers

1 (4 oz) package thinly sliced lox (Trader Joe’s Brand Preferred), medium chop

1 large tomato, finely chopped

1/4 cup red onion, finely chopped

1/4 cup celery, finely chopped

1 green onion, finely chopped

3 avocados

Dressing Directions

In a small bowl. Whisk together first 6 ingredients. Set aside.

Salad Directions

In a large bowl, gently toss all salad ingredients together. Half avocados and coat with lemon juice. Fill each avocado with the salad filling and arrange on a serving platter. Serve immediately.

Petite Lentil Salad

Lentil Salad Ingredients

1 bag petite lentils, cooked al dente

1-2 carrots, finely chopped

1 stick celery, finely chopped

1 cup English cucumber, finely chopped

1/2 cup Italian parsley, finely chopped

1/4 cup olive oil

1 Meyer lemon, juiced (1/2 cup)

2 tsps white wine vinegar

2 tsps garlic salt

pepper to taste

Lentil Salad Directions

In a large bowl, mix together lentils, carrots, celery, cucumber and parsley.

In small bowl, combine lemon juice, vinegar, garlic salt and pepper to taste. Pour over lentil salad.