Mediterranean Avocado Salmon Salad

cafedelites.com

Susan Burris

subheading: Marinade/Dressing:

3 tablespoons olive oil

2 tablespoons lemon juice fresh squeezed

1 tablespoon red wine vinegar (optional)

1 tablespoon fresh chopped parsley

2 teaspoons garlic minced

1 teaspoon dried oregano

1 teaspoon salt

cracked pepper to taste

1 pound (500 g) skinless salmon fillets

subheading: Salad:

4 cups Romaine (or Cos) lettuce leaves, washed and dried

1 large cucumber diced

2 Roma tomatoes diced

1 red onion sliced

1 avocado sliced

½ cup feta cheese crumbled

⅓ cup pitted Kalamata olives (or black olives), sliced (optional)

Lemon wedges to serve

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