{Contest Winner} Smoked Salmon Avocado Salad

If you're looking for an appetizer to impress, this is it. It's simple, fresh and festive (see description below). I don't know about you, but I simply can't get enough smoked salmon. Seriously.

Why does Hidemi love dairy?

Low in calorie, lots of health benefits and light taste. 

Tell us about your creation:

I made this for Christmas dinner as an appetizer in the image of White Christmas. Green and red are Christmas colors and I used cottage cheese to make the dish look snow flake-like. Simply seasoned with olive oil, lemon juice and white wine vinegar.

Smoked Salmon Avocado Salad

Winning ‘I Dairy^ou to Cook!’ appetizer recipe by Hidemi Walsh of Plainfield, Indiana

(2 servings)

Ingredients:

0.5 lb Smoked Salmon pieces
1 Avocado
1/2 cup Cottage Cheese
2 tablespoons Olive Oil
2 tablespoons Lemon Juice
2 tablespoons White Wine Vinegar
6-8 Capers
Salt & Pepper, to taste

Directions:

1. Make dressing. In a bowl, whisk together olive oil, lemon juice and white wine vinegar. Add salt and pepper to taste.

2. Halve avocado, remove seed, scoop avocado pulp and chop. Put into another bowl and stir in 1/3 of dressing.

3. In another bowl, combine smoked salmon pieces and 1/3 of dressing. Toss to coat.

4. In each serving plate, place mold pastry ring (3”x2”) (or your serving glass/dish) and put 1/2 of avocado, 1/2 smoked salmon pieces then 1/4 cup cottage cheese in the mold pastry ring. Make one more serving. Remove the mold pastry ring and pour the rest of dressing over the salad. Top with capers.

I used mold pastry ring but if it is not available, use your favorite glass or bowl and layer as the instructions.