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Salmon, Cucumber and Avocado Salad
Light and Healthy Salad
On a hot summer afternoon the last thing anyone wants to do is cook. This is a fast and easy salad that can be whipped up with only five ingredients and best of all, it's super healthy. Pair it with some Triscuit crackers and it can be a very satisfying meal.
We begin by gathering our ingredients.
- 1 can of pink salmon
- 1 medium tomato
- 1 ripe avocado
- 1/2 of a small cucumber
- 2-3 green onions
- salt to taste (optional)
Well, this is a salad, so I think it's pretty self explanatory what happens next--they all go into a bowl--but I will offer some tips and advice. First about the salmon--yes, it's canned salmon and I don't recommend doing this with fresh salmon. I love sushi just as much as the next person but this is not the recipe for it. If you are turned off by the fact that this is fish from a can just remember that tuna salad comes from a can, too. If the bones bother you they are easily removed but before you make any judgments, just try it out. You might be surprised.
After you have drained and de-boned the salmon and it's in a bowl you can start adding the rest of the ingredients. Chop the green onions and tomatoes into small, bite size pieces and add them. Do the same for the avocado and the cucmber.
A word about the cucumber. I am no cucumber connoisseur, but I have been introduced to a few different varieties and there is a difference. For a crisper cucumber, I suggest an English or European variety as opposed to the plain old American type found in the grocery store. English and European types are generally slimmer and longer with a thicker skin and can be found either at farmer's markets or, I've sometimes found them at the grocery store, too. I think the cucumber is what adds a crisp freshness to this salad, but feel free to play around with the ingredients.
Finally, add salt to taste. I generally do not like salt and think this salad is fine without it, but I have tried it with both regular salt and seasoned salt, and it adds a zing to it. Another suggestion is to add Soy Sauce or Ponzu Sauce instead of salt. This will add flavor and Asian flair. When I first tried this salad I was struck by how much it reminded me of sushi. The blended flavors of the avocado and cucumber with the salmon give it the sushi taste so if you enjoy sushi, you will definitely enjoy this. Finally, I recommend Triscuit crackers to eat along with this salad, but any crackers will do and feel free to experiment.
The beauty of this salad is that it is quick and easy and so light and healthy. There is almost no fat except maybe whatever the salmon and crackers might have, so it's hard to overeat this one. Pop it in the fridge for an hour or so on a hot summer afternoon and it's the perfect cool treat, but even on a cold winter day this recipe does not disappoint, so try it and enjoy!
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