CALIFORNIA SEAFOOD SALAD

FOR 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