Alaska Salmon Avocado Pasta Salad
Submitted by ynet
Chilled pasta salad with flaked salmon, avocado, red bell pepper, cilantro, and lime-mayonnaise dressing: creamy, fresh, served on lettuce with paprika garnish.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minCook pasta, toss with French dressing while still warm, and let cool completely.
Mix in flaked canned salmon, sliced green onions, red bell pepper strips, and fresh cilantro.
Whisk together lime juice and zest, mayonnaise, sour cream, and tomato paste for tangy-creamy dressing, toss everything together, and chill.
Right before serving, gently fold in diced avocados (so they don’t brown or get mushy), spoon onto lettuce leaves, and sprinkle with paprika.
Serves four.
Kitchen Tips
- Toss hot cooked pasta with French dressing first so it absorbs flavor while cooling
- Add avocados at the last minute to prevent browning and keep them firm
- Lime zest in dressing adds bright citrus punch that complements salmon and avocado
Ingredients
Directions
Cook the pasta according to package directions.
Drain and toss with the French dressing.
Allow to cool. Drain and flake the salmon.
Add to the pasta with the green onions, sliced bell pepper and cilantro.
Whisk together the lime juice and grated rind, the mayonnaise, sour cream and tomato paste until thoroughly combined.
Toss the pasta salad with the dressing.
Season to taste with salt and pepper; cover and chill.
Before serving, gently toss the avocados into the salad.
Spoon the salad onto a bed of lettuce leaves.
Sprinkle with paprika for garnish.
Comments
The lime juice and grated rind is not listed in the Ingredients. What are the recommended quantities of these?
Thanks, I just completed the recipe, 1 each of lime juice and grated rind should be added after cilantro, now you can enjoy it!!