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Minty Salmon Salad

213 g Canned red Alaska salmon
2 Ripe avocados peeled and halved
1 Lime; juiced
25 g Curly endive
50 g Cucumber; peeled and diced
1/2 ts Freshly chopped mint
2 tb Greek yogurt


Drain the can of salmon, break the fish into large flakes, set aside.

Remove the avocado stones. Slice lengthwise from the rounded end. Do not slice completely through the narrow end. Slice each half into 5 pieces, put on a serving plate and spread the slices out fan-like. Brush with lime juice.

Arrange the endive on the plates and place the salmon flakes on top. Mix together the cucumber, mint and yogurt. Pour onto the salad. Serve at once.

Serves 4.


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