CATEGORIES 6 OF 9
CATEGORIES 6 OF 6
Average Rating:
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.
Print this recipe Print
