Salmon Avocado Salad

After our 9-mile dike hike, followed by a late lunch at Burger King, we weren't too hungry for dinner, and didn't feel like having the planned chicken and rice leftovers. Wayne suggested a salmon salad, and that sounded like a good idea, so I searched for a recipe. This one calls for salmon filets, which I'm sure would be fabulous, but we're going to use canned salmon, because that's what's in the pantry!

Marinade/Vinaigrette

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup apple cider vinegar
• 2 cloves garlic, minced (1 teaspoon)
• 1 teaspoon dry mustard
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1-2 tablespoons feta cheese
• 2 teaspoons sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh cracked pepper

Combine all ingredients. Use to marinate salmon filets, then broil them until cooked through. Assemble salad with the following ingredients:

• Romaine lettuce
• sliced cucumbers
• sliced red onion
• sliced avocado
• cherry tomatoes (or cubed tomatoes)
• salmon
• Kalamata or black olives

Drizzle with vinaigrette and garnish with feta cheese and optional lemon wedges.