New Taste Journal

Whole Grain · Whole Food · Big Flavors

Salmon-Avocado Dip

Ingredients:

2      Cans Salmon, 7.5 ounces each
1/4   Cup Onion, minced

1/4    Cup Dill, loosely packed
1      Tbs. Dijon Mustard
2      Tbs. Lemon Juice
1      Tbs. Red Vinegar
1      Tbs. Olive Oil
1      Avocado, ripe
1/4   tsp. Salt

Open cans and discard the water.

Place salmon into a strainer and let drain while gathering other ingredients.

Place drained salmon into a bowl and flake with a fork or fingers.

Add minced onion to the bowl.

Place all other ingredients into the bowl of a food processor.

Run machine until everything is blended smooth.

Remove avocado puree from the processor and place in bowl with salmon.

Gently fold all ingredients together.

You want to be able to see the red in the salmon as well as the green from the puree.

Serve immediately as the avocado will darken over time,

Serve with lots of fresh cut vegetables and some toasted lavash crackers.

Also goes great with toasted bread.

New Taste Thinking:

If you don't have canned salmon you can use fresh cold poached salmon. I like the idea of using avocado puree in place of mayonnaise in this recipe as the flavors pair up nicely together and the colors are just wild. Enjoy this recipe for lunch or dinner.

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New Taste Journal

Whole Grain · Whole Food · Big Flavors