Baked Salmon Salad with Avocado
My current go-to bagel order is baked salmon salad on an everything bagel - but sometimes, just sometimes, I want to make a slightly healthier, dairy-free and egg-free version at home. This is my version of baked salmon salad with avocado, and let me tell you it SLAPS. Like, just like the real thing.
Ingredients
- 4 ounces leftover salmon must be cooked
- 1/4 large avocado ripe
- 1/2 small shallot diced
- 1/4 cup flat-leaf parsley minced
- 1 teaspoon dijon mustard
- 1 teaspoon sambal oelek or your hot sauce of choice
- Zest from 1/2 lemon
- Salt and pepper to taste
- 1 large bagel toasted and sliced in half
Instructions
- Use a large flat surface, like a cutting board, and add the salmon, avocado, shallot, parsley, mustard, sambal and lemon zest.
- Use a fork to mash all the ingredients together until you get the consistency of a baked salmon salad spread. Think of it as well combined and creamy, but still slightly chunky.
- Season with salt and pepper to taste and mash again.
- Toast your bagel and top with the salmon spread.
- Serve whenever!