SAN DIEGO (CBS 8) - These lettuce wraps require no cooking and are great as an appetizer or for lunch. I used canned unflavored salmon, but you can grill or poach fresh salmon in place of the canned variety. It's light, refreshing and delicious. Remember to use California avocados for the best results. Enjoy!
2 large avocados
2 tbsp. fresh lime juice
1/2 to 1 can salmon, flaked
1/4 cup each - diced English or Persian cucumber, shredded carrot, thinly sliced red bell pepper
1 tsp five spice seasoning
Sea salt and fresh ground black pepper to taste
1 head butter lettuce, cored, wash and dry leaves
Cut avocado into small to medium chunks, add lime juice and toss to coat. Add remaining ingredients and using a rubber spatula, gently toss to combine. Taste and adjust seasoning.
Arrange leaves on a large platter, spoon the avocado-salmon mixture onto the center of each leaf and serve with accompanying sesame ginger miso dressing (see recipe below).
Sesame Ginger Miso Dressing
1/3 cup rice vinegar
1/4 cup avocado oil or grape seed oil*
2 tbsp sesame oil
1 tbsp light brown sugar or agave syrup
1 tbsp miso paste
1 tbsp light soy sauce
1 tbsp sesame seeds
1/2 tsp fresh grated ginger
1 large garlic clove
Place all the ingredients in a blender and pulse until all the ingredients are completely combined and emulsified. Use immediately; store any unused portion in the refrigerator.
*If you do not have avocado oil or grape seed oil, use olive oil.
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