CALIFORNIA SEAFOOD SALADFOR THE DRESSING:1 tablespoon olive oil 2 tablespoons sherry vinegar 2 garlic cloves, minced 2 tablespoons fresh lemon juice FOR THE SALAD:Freshly-ground white or black pepper (to taste) 1 1/2 pounds cooked halibut, haddock, orange roughy, or bass, flaked large chunks 2 medium tomatoes, diced 1/2 cup diced red onion 1/2 pound cooked baby red potatoes, halved 12 thin avocado slices 1/4 cup small capers Combine the oil, vinegar, garlic, lemon juice, and pepper in a small bowl. Mix together the fish, tomatoes, onion, and potatoes in a salad bowl. Add the dressing to the salad and toss. Top the salad with avocado and capers and serve. Servings: 6 Source: Robyn Webb's Memorable Menus Made Easy by Robyn Webb
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