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Salmon & Avocado Salad with Lemon Dressing Weight Watchers SmartPoints 9


Salmon & Avocado Salad
1 (6 to 8 ounce) can wild salmon, drained
1 avocado, pitted, peeled, and diced
2 cups loosely packed salad greens
1/2 cup shredded reduced-fat monterey jack
3/4 cup chopped tomato
1 tablespoon freshly squeezed lemon juice (from half lemon)
Lemon Dressing
1 tablespoon fresh squeezed lemon juice (from half lemon)
1 tablespoon extra-virgin olive oil
1 teaspoon honey
1/8 teaspoon kosher or sea salt
1/8 teaspoon black pepper
1/2 teaspoon dijon mustard
4 jars


Whisk together all ingredients for the dressing except olive oil. Slowly drizzle olive oil, whisking all the while. Dressing can be packed separately or placed as the first ingredient in the bottom of jars.

Toss avocado in lemon juice. This will add some zing to the avocado and keep it from browning.

Add an even amount of diced tomatoes to each jar, then cheese, then avocado, then salmon, then lettuce. Securely screw the lid on each jar and refrigerate until ready to eat.


Yields: 4 servings | Calories: 267 | Total Fat: 21g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 36mg | Sodium: 206mg | Carbohydrates: 8g | Fiber: 4g | Sugar: 3g | Protein: 14g | SmartPoints: 9