Fish Salad

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.

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.

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.

Serve immediately.

Recipe adapted from our class at Dave’s Specialty Foods.