This easy and quick salad offers a double dose of fertility-friendly monounsaturated and Omega 3 fats. It’s a great way to use leftover cooked salmon and you can serve it atop a green salad for a complete meal.

1 pound wild Alaska salmon fillets or steaks that have been poached, grilled or broiled and then cooled (or use canned wild Alaska salmon)
1 ripe avocado, peeled and cubed
1/2 red onion, thinly sliced
2 tablespoons capers
4 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh herbs, such as dill, basil, parsley, tarragon and/or chives
Sea salt and ground black pepper
Lemon wedges for garnish


1. Break cooked or canned salmon into chunks in a bowl.


2. Gently toss with remaining ingredients.


3. Refrigerate at least 30 minutes to allow flavors to blend.


4. Serve with lemon wedges and salad greens.

Serves: 4