2 ripe avocados, seeded and peeled
1 cup plain, low-fat Greek yogurt
3 tablespoons lemon juice
1 tablespoon chopped parsley
⅛ teaspoon sea salt
½ teaspoon pepper
½ cup diced red onion
¾ cup sliced celery
½ cup diced orange bell pepper
½ cup diced red bell pepper
⅓ cup chopped parsley
1 (15-ounce) can garbanzo beans, unsalted, drained and rinsed
15 ounces canned salmon, unsalted
1. First, make Avocado-Yogurt Dressing: In a medium bowl, mash 1 avocado with a fork until all the large pieces are crushed. Transfer the avocado to a blender or food processor. Add the yogurt, parsley, sea salt, and black pepper and puree until smooth. Refrigerate until ready to serve.
2. In a medium bowl, combine the red onion, celery, bell peppers, avocado, and parsley to make a salsa.
3. To assemble the salad, divide the garbanzo beans among 4 plates, then top each with ¼ of the salmon, and ﬁnally, ¼ of the salsa.
Recipe and photo courtesy the California Avocado Commission
Total Fat: 25g
Saturated Fat: 4.5g
Total Carbohydrate: 33g
Total Sugars: 6g (Added Sugar: 0g)
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