This is another dish used for leftover control. One evening we had salmon. I made this salmon salad the next day from the leftovers. Since I happened to have Belgian endive, I placed the salmon salad on several leaves to make it a small appetizer we could pick up with our fingers.
Salmon: This was leftover from salmon cooked in a frying pan and then finished in the oven. I probably had 3-4 oz. I coarsely crumbled it by hand.
Other vegetables: I had leftover steamed green beans. I cut them into I inch portions (10-12 green beans). I also had a quarter of a ripe avocado. I diced it.
I dressed the above in a mixture of mayonnaise, Dijon mustard, and lemon juice.
I served it on the boat of Belgian endive leaves and “floated” the boat on a “sea” of baby arugula as a start dish for the evening.