Fish Salad

• 1/2 pounds Large Cooked Shrimp, Tails Removed And Diced
• 1/2 pounds Salmon, Oven Cooked And Shredded
• 5 ounces, weight Canned Lump Crab, Drained
• 1 whole Mango, Diced
• 1/2 cups Pineapple, Small Cubes
• 1 cup Green Beans, Small Dice
• 3 Tablespoons To 4 Tablespoons Frozen Orange Juice Concentrate
• 1 whole Avocado, Cubed
• FOR THE DRESSING:
• 1/4 cups Olive Oil
• 1/8 cups Apple Cider Vinegar
• 1/8 cups White Wine Vinegar
• Salt And Pepper, to taste

1. In a large bowl, combine shrimp, salmon, lump crab, mango, pineapple and green beans. Add orange juice concentrate and gently stir together until well incorporated.
2. For the dressing, in a small bowl, whisk together olive oil, apple cider vinegar and white wine vinegar. Season with salt and pepper to taste.
3. Pour half of the dressing over the fish salad and lightly toss. Taste test and add the remaining half, if necessary. Add the cubed avocado last so as not to smash it. Gently fold all the ingredients together.
4. Serve immediately.
5. Recipe adapted from our class at Dave's Specialty Foods.

shrimp, salmon, lump, mango, pineapple, green beans, avocado, dressing, ubc, apple cider vinegar, white wine vinegar, salt

Taken from tastykitchen.com/recipes/salads/fish-salad/ (may not work)