Pink Salmon Avocado
Salad

Pink Salmon Avocado
Salad

Ingredients

  • 1 can Crown Prince Natural Skinless & Boneless Alaskan Pink Salmon, drained and chunked
  • 2 large Haas avocados, seeded, peeled and sliced
  • 1 cup halved heirloom cherry tomatoes
  • ½ small red onion, sliced
  • ½ English cucumber, sliced
  • 2 ½ oz. mixed baby greens
  • 1 lime, juiced
  • 3 tbsp extra virgin olive oil
  • salt and black pepper, to taste
Brisling Sardine Avocado Toast

Directions

Combine all ingredients in a large mixing bowl and gently toss to combine. Serve immediately.

Serves: 4-6

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Chef Jan Hill

Meet Chef Jan Hill

Hi, I’m Chef Jan Hill! I am a first-generation immigrant from Laos. I grew up and settled in the Southern California area before moving to Atlanta in July of 2018.

My culinary career started in fine dining at the one Michelin star rated Ortolan in Los Angeles. Since then, I have worked in many different areas of the culinary world ranging from teaching kids’ cooking classes to working in the culinary department of University of Southern California to many famed and well-known resorts in the Palm Springs area. Since becoming a Georgian I have also created food for scenes in Black Lightning and The Resident.

I believe cooking and food is what every culture has in common. We all need to eat to survive, but food itself brings families and friends across cultures together. I live to eat and cook amazing food; I do not eat and cook amazing food to live.

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