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Issue 448: Flaky Chip-Salmon Salad with Avocado-Parsley Dressing

By Esther Ottensoser

Leftover Friday night salmon becomes a Shalosh Seudos hit

Wednesday, July 12, 2017

 Mishpacha-Recipe

Photograpgy by Hudi Greenberger

I came up with the idea for this salad while preparing a Shalosh Seudos. I had leftover salmon from Friday night, but not enough for individual portions for everyone. I put together this salad, and it was a hit. After Shabbos I tweaked the dressing till I got it exactly right.

INGREDIENTS

Serves 6–8


Salad
  • 2–3 salmon fillets
  • Char Crust, any flavor, for sprinkling
  • 16 oz (450 g) romaine lettuce, shredded
  • 2 Persian cucumbers, sliced
  • ¼ red onion, sliced
  • ½ bag Flaky Chips

Dressing
  • 1 cup mayonnaise
  • ½ ripe avocado
  • 1 clove garlic, crushed
  • 3 scallions
  • ¼ cup fresh parsley
  • 1½ Tbsp lemon juice
  • 1 Tbsp vinegar
  • ¼ tsp salt
  • Dash black pepper



PREPARATION

Preheat oven to broil. Line a baking pan with foil and spray with cooking spray. Place salmon in pan. Sprinkle salmon with Char Crust and broil for 10–15 minutes. Allow to cool and cut into cubes.
Blend dressing ingredients together using a hand blender.
Assemble salad and pour dressing on top before serving.

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