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California Seafood Salad
1 tb Olive oil
2 tb Sherry vinegar
2 Cloves garlic, minced
2 tb Fresh lemon juice
Ground white or black pepper to taste
1 1/2 lb Cooked halibut, haddock, orange roughy, or bass, flaked into large chunks
2 md Tomatoes, diced
1/2 c Diced red onion
1/2 lb Cooked baby red potatoes, halved
12 Thin slices avocado
1/4 c Small capers
Combine the oil, vinegar, garlic, lemon juice, and pepper in a small bowl.
Mix together the fish, tomatoes, onion, and potatoes in a salad bowl. Add
the dressing to the salad and toss. Top the salad with avocado and capers
and serve. Serves 6
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