Salmon Rice Bowls with Avocado and Pickled Veggies
Here's a secret... that is LOX in that bowl. So if you can make/reheat some rice and cook an egg, you're done cooking.
Got all that? Haha.
This story begins with a 3 or 4 p.m. daily tradition. Dave texts or emails to say hello, and the discussion usually turns toward what we’re going to make for dinner (We really like food! Have I mentioned?). Sometimes we go to old favorites (red beans and rice, for example) and sometimes we try new stuff based on what we have currently in the kitchen. Turns out we had an avocado nearing the end of its life.
Brainstorming dinner ideas yesterday, I was thinking about our recipe for smashed chickpeas and avocado. Which led me to chicken salad with avocado (mixed with the mayo). And you know what is awesome with chicken salads of almost any kind? Bacon. Duh. Something my Wichita readers know you can find at the best lunch joint in Wichita, Old Mill Tasty Shop. But I digress.
This was SO delicious. The creamy avocado chicken salad was just the perfect contrast to the salty bacon. While eating it, I discovered what they mean by “lip-smacking” good – I was actually smacking my lips trying to get all the delicious bacony avocado that may have been left behind.
Here’s what you need for sandwiches for two. I recommend using either homemade rustic bread or buying a decent loaf on your way home.
Start by putting the chicken on to boil, and when that is going, start the bacon in the skillet.
In the meantime, remove the avocado from its skin and pit, and mash in a bowl to a fairly smooth paste. Add a few tablespoons of mayo to give it a little looser consistency.
Slice your tomatoes, wash your lettuce and load them up on the bread. Add the bacon next, and when the chicken is done, use two forks to shred it. Then, mix it in the bowl with the avocado/mayo mixture until everything has a thin coat (though, if you prefer a thick one, knock yourself out!)
This will make the exact right amount of chicken salad to spread on two artisan-loaf sandwiches. If you are using sandwich bread, that has a bigger slice size and you may want to make more chicken salad. However, I have to caution about having this for leftovers: avocados oxidize very, very significantly and unattractively. I’m not sure how it would do in a fridge overnight.
Not that there will be leftovers. Ha!