SUNBURST ALASKA SALMON SALAD

• 1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each) Alaska salmon
• 1 cup chopped, peeled cucumber
• 2 tbsp. sliced green onions
• 1 avocado, quartered, sliced and fanned
• 2 tomatoes, cut into wedges
• 4 to 8 lettuce leaves
• Lemon Vinaigrette

Drain and flake salmon. Toss flaked salmon with cucumber, green onions and 2/3 of Lemon Vinaigrette. Arrange fanned avocado and tomato wedges in a semi-circle on each of 4 salad plates. Lay lettuce leaves down in center of plate and fill with 3/4 cup salmon mixture. Drizzle with remaining Lemon Vinaigrette.

Makes 4 servings.

LEMON VINAIGRETTE

• 1/4 cup olive oil
• 2 tbsp. white wine vinegar
• 1 tbsp. lemon juice
• 1/2 tsp. grated lemon peel
• 1 tbsp. chopped parsley
• 1/8 tsp. black pepper

Whisk together all ingredients until well combined.

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