Fish and seafood
This no-cook salad is made by combining leftover cooked salmon with avocado and leafy greens, then serving it with a lemon-yogurt dressing. It is ideal for using up leftover salmon quickly.
Use a fork to break the leftover salmon fillet into small pieces.
Put the leafy greens in a bowl and add the flaked salmon and chopped avocado.
Mix the strained yogurt with the lemon juice and salt. Drizzle over the salad and serve.
Consume leftover salmon within 1 day after taking it out of the refrigerator. Add the avocado to the salad at the end; if mixed in earlier, it may get mashed and make the salad cloudy. Allergen: Contains fish and milk and dairy products.
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