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4 Servings

For the salad

5 cups shredded cole slaw mix

1 cup shredded purple cabbage

1 red pepper, thinly sliced

2 green onions, green

part only, sliced finely

1⁄4 cup cilantro

1 (15-ounce) can cannellini beans

1 avocado, peeled, pitted, and sliced

1 (15-ounce) can of salmon, unsalted and drained

For the dressing

1 ripe avocado, peeled, pitted

1⁄4 cup plain Greek yogurt

2 tablespoons water

2 tablespoons lime juice

1 teaspoon maple syrup

1 clove garlic

1⁄4 cup cilantro

1 green onion,

white part only

Salt and black pepper



1. To make the salad, toss the cole slaw mix, red cabbage, pepper, green onion, cilantro, and beans in a medium-sized bowl.

2. To make the dressing: Blend the avocado, yogurt, water, lime juice, maple syrup, garlic, green onion, and cilantro until creamy and smooth. If it is too thick, add more water, one tablespoon at the time, until you reach your desired consistency. Add salt and pepper to taste if needed.

3. To assemble the salad, place a serving of salad on the plate, top each with 1⁄4 of the salmon and slices of avocado. Serve with dressing on the side.

An Oldways recipe and photo


Calories: 370 Total Fat: 15g
Saturated Fat: 3g
Sodium: 150mg
Carbohydrate: 29g
TotalSugar: 7g
Added Sugar:1g
Fiber: 10g
Protein: 30g

Yield: 4 Servings

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