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Delicious, nutritious, and different!
1/3 cup Gefen Canola Oil
1/4 cup cherry preserves
2 tablespoons Kedem White Wine Vinegar
2 teaspoons yellow mustard
3 fillets salmon, grilled
1 small pear, cored and coarsely chopped
1 avocado, peeled and chopped
1/2 cup sliced green onions (about 4)
1/2 cup honey roasted almonds, coarsely chopped
salt, to taste
black pepper, to taste
2 cups Romaine lettuce, coarsely shredded
4 (10-inch) tortillas
lemon wedges
lime wedges
Flake salmon into large chunks.
In a large bowl, combine salmon, pear, avocado, green onions, and nuts. Toss with preserve mixture to coat. Season to taste with salt and pepper.
Serve with shredded romaine lettuce, folded tortillas and lemon and lime wedges. Great as a wrap too!
Blend oil, cherry preserves, vinegar, and mustard until well combined.
Styling and Photography by Chavi Feldman
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