Avocado Antipasto Salad - California Avocados

Name: Avocado Antipasto Salad - California Avocados
Ingredients: 1 (12-oz.) salmon fillet; 1/8 tsp. sea salt; 1/8 ground pepper; 4 sprigs fresh herbs (any combination: thyme, rosemary, fresh dill, oregano, tarragon, basil); 3 slices fresh lemon; Juice of ½ lemon (divided); 1/2 cup white wine (optional); 1/2 cup water (use 1 cup if omitting wine); 1/2 cup balsamic vinegar; 1 Tbsp. brown sugar; 1 cup cherry or grape tomatoes, cut in half; 1 English cucumber, sliced; 4 whole roasted red peppers (jarred, drained), cut into strips; 1 cup marinated artichoke hearts (jarred, drained), cut into quarters; 1/4 cup pitted Greek olives, drained; 1 ripe Fresh California Avocado, seeded, peeled and sliced; 1/4 cup fresh basil leaves (lightly packed)

californiaavocado.com

This colorful Mediterranean-inspired salad is perfect for a light dinner or serve it as an antipasto platter for a group gathering.

View full recipe on californiaavocado.com

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Ingredients

1 (12-oz.) salmon fillet
1/8 tsp. sea salt
1/8 ground pepper
4 sprigs fresh herbs (any combination: thyme, rosemary, fresh dill, oregano, tarragon, basil)
3 slices fresh lemon
Juice of ½ lemon (divided)
1/2 cup white wine (optional)
1/2 cup water (use 1 cup if omitting wine)
1/2 cup balsamic vinegar
1 Tbsp. brown sugar
1 cup cherry or grape tomatoes, cut in half
1 English cucumber, sliced
4 whole roasted red peppers (jarred, drained), cut into strips
1 cup marinated artichoke hearts (jarred, drained), cut into quarters
1/4 cup pitted Greek olives, drained
1 ripe Fresh California Avocado, seeded, peeled and sliced
1/4 cup fresh basil leaves (lightly packed)