- 4 butter lettuce cups, rinsed and chilled
- 1 (7 ounce) pouch pink salmon, flaked
- 1 large orange, peeled and chopped into 1/2 inch pieces
- 8 pitted dates, sliced thin
- 1 ripe Hass avocado, peeled, pitted and cut into slices
- 1/3 cup prepared raspberry vinaigrette
- Place one lettuce leaf on each of 4 salad plates.
- Distribute one-quarter of the flaked salmon onto each leaf.
- Add orange chunks and dates over salmon.
- Top each salad with 3 avocado slices.
- Drizzle vinaigrette over avocado and serve.