Ingredients:

1 can of smoked trout

1/3 cup of canned corn

1 greenhouse tomato quartered

10 oz edamame

1 avocado diced

1/4 of a red onion finely sliced

Fresh tarragon chopped

3 cloves garlic chopped

Sauce:

3 parts olive oil

1 part balsamic vinegar

1 teaspoon of dijon mustard

salt and pepper to taste.

Toss all vegetables and trout in a bowl.

Whisk sauce together in a separate bowl. Then pour over salad.

Toss salad with balsamic sauce, salt and pepper to taste.