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Katie lee Salmon Salad with Hearts of Palm
Ingredients
  • subheading: Lemon Vinaigrette:
  • 1 tablespoon lemon juice, plus 1 lemon, zested
  • 1 tablespoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon capers, roughly chopped
  • Splash white wine vinegar
  • Kosher salt and freshly ground black pepper
  • subheading: Salad:
  • Two 5-ounce cans boneless, skinless smoked salmon packed in olive oil, flaked with a fork
  • One 14-ounce can hearts of palm, drained and chopped
  • 2 cups Bibb lettuce torn into small pieces
  • 1 cup grape tomatoes, halved
  • ΒΌ cup chopped fresh parsley
  • 1 ripe avocado, pitted, peeled and diced
  • 1 ear corn, kernels cut from the cob
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Crusty bread, for serving
Note: Ingredients may have been altered from the original.
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