Mini salmon flatbreads with mango and avocado slaw topped with citrus ginger dressing.
I know I know. I eat a lot of avocado. But these were tasty and very easy to make. One small salmon fillet yields about 8 flatbread squares. Just season and pan sear a piece of salmon until cooked. Then crumble the fish lightly with a fork after it’s cooled a little. Toss one cubed avocado, half a cup of diced mango, and about a cup of store bought broccoli or Asian slaw mix with your citrus dressing. You can make your own slaw but this is suppose to be easy. You should be able to find some decent slaw in the produce section of Publix. Toast 2 store bought flatbreads in the oven or on the grill then cut them into small appetizer size pieces (about 3 or 4 inches squared). Then all you have to do is assemble your flatbreads. But I think you can handle that. Oh yeah, and then eat them. Remember that once you toss your slaw in the dressing you must serve it with an hour or else it gets soggy. Enjoy!
Ingredients
- 2 store bought flatbreads (can substitute pitas or tortillas)
- 1 salmon fillet about 6-8 ounces
- 1 avocado
- 1/2 mango
- 1 cup asian slaw mix(from the produce section of your favorite grocery store)
- citrus ginger dressin
Citrus ginger dressing
- 1 Tablespoon orange juice
- 1 Tablespoon lemon juice
- 1 Tablespoon honey
- 1 Tablespoon olive oil
- 1 Tablespoon vinegar (I prefer apple cider)
- 1 teaspoon fresh grated ginger
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
