Salmon-Avocado Caesar Salad

Ingredients

• 2 tablespoons olive oil
• 4 skinless fillets (about 5 ounces each)
• 1 bag (10.6 ounces) DOLE® Chopped Caesar Kit
• 6 DOLE® Radishes, thinly sliced
• 1 large DOLE® Avocado, peeled, pitted and sliced
• Shelled edamane and/or lemon wedges for serving (optional)

Directions

1. Heat oil in a large skillet over medium-high heat; add salmon and cook 8 minutes or until internal temperature reaches 145°F, turning once.
2. Prepare Chopped Kit as package directs in a large bowl; add radishes and toss. Makes about 4 cups.
3. Serve salad topped with avocado and salmon; top with edamame and serve with lemon wedges, if desired.

Tips & tricks

Chef Tip

Salmon can be prepared, covered and refrigerated up to 3 days in advance; serve chilled and flaked over a salad.