2 cans (14.75 ounces) pink salmon, drained
1 cup diced jicama
½ cup mayonnaise
½ cup Newman’s Own® Olive Oil & Vinegar Salad Dressing
2 Tbsp freshly squeezed lemon juice
½ tsp ancho chile powder
¼ tsp salt
2 ripe avocados
1 can (15 oz) mandarin oranges, drained
- In a large bowl mix salmon, jicama, mayonnaise, dressing, lemon juice, ancho chile powder, and salt.
- Halve the avocados and remove the seed. Thinly slice the avocado halves, and fan the slices on a plate, one half per plate.
- Place a few slices of mandarin orange on top of the avocado slices.
- Put one cup of salmon salad on each plate and serve.
By: Black Girl Chef’s Whites
