Grilled Salmon Kebabs with Avocado Coleslaw - alive magazine

Ingredients

• 1 1/2 lbs (750 g) wild salmon fillets, deboned, skinned, cut into chunks
• 2 zucchinis, sliced 1/2 in (1.25 cm) thick
• 1 sweet Vidalia onion, cut into chunks
• 1/4 cup (60 ml) extra-virgin olive oil
• 1/4 cup (60 ml) lemon juice
• 1 tsp (5 mL) dried rosemary
• 1 tsp (5 mL) dried sage
• 16 wooden or bamboo skewers
• 2 cups (500 mL) shredded green cabbage
• 2 cups (500 mL) shredded red cabbage
• 1/2 cup (125 mL) grated carrot
• 2 green onions, finely chopped
• 1 ripe avocado, pitted and chopped into chunks
• 1 Tbsp (15 mL) grated ginger