california louie…

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www.laircake.comwww.laircake.comwww.laircake.comwww.laircake.comThe other day I went to the grocery store with the intention of making a crab louie. It’s a salad I order often, especially in San Francisco. However, when I got there they didn’t have any of the crab meat! My option was a giant crab that I would have to scoop out the meat myself. No thank you! Then I realized, why not create a new spin on the classic? Enter: The California Louie. California is famous for it’s fresh ingredients and salmon is one of my healthy favorites. I grabbed a few other in season veggies and topped it all off with my go-to Avocado Whip dressing. Turns out my plan B ended up better than plan A! The salad is so fresh, easy to make and super healthy. This would be perfect for a quick weeknight dinner, but since it is served cool, it would also make a great lunch to bring to work. 

California Louie
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Ingredients
  1. 1 6-8 oz. wild caught salmon fillet, without the skin
  2. 2 radishes, sliced
  3. 3-5 stalks of asparagus
  4. 1/2 c. fresh diced tomatoes, quartered depending on size.
  5. 1 head of romaine lettuce
  6. 1/2 c. diced cucumber
  7. 1/2 cob fresh corn, kernels cut off
  8. 1 lemon, sliced
For the Dressing
  1. 1/2 avocado
  2. 1/2 lime, juiced
  3. Filtered water, about 1/4 c. depending on desired consistency
  4. Salt & pepper, to taste
Instructions
  1. Bring a pot of water to a boil and top with a bamboo steamer (if you do not have a steamer, you can sauté the fish in a pan). Lay sliced lemon first, then add salmon on top of it. Steam until cooked through, about 10 minutes.
  2. Add fish to a bowl and break it up until it is flakey. Set aside and allow to cool while you prepare your veggies.
  3. Add asparagus to the steamer and steam until darker green, but still crisp, about 3 minutes. Allow to cool.
  4. Chop all your veggies and lettuce and compile on a plate.
For the dressing
  1. Mix avocado, lime juice, salt and pepper (to taste) to a food processor. Add the filtered water until you get a creamy dressing like consistency, about 1/4 - 1/2 cup.
  2. Top your salad with the fish and either serve your dressing in a side dish or pour directly over your salad.
  3. Enjoy!
Notes
  1. Switch up the veggies or fish you use depending on what is in season!
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