Salmon Avocado Salad Recipe
Ingredients
| 1 16-ounce can red salmon, drained | ||
| Celery | 2/3 Cup (16 tbs), diced | |
| 3 hard-cooked eggs | ||
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Curry | 1/2 Teaspoon | |
| Avocados | 3 | |
| Lemon juice | ||
| Asparagus spears | 1 15 Ounce (Salad greens) | |
| Pimiento strips | ||
| Paprika | ||
Directions
Remove bones and skin from salmon.
In medium bowl, break up salmon into chunks.
Add celery and 2 coarsely chopped eggs; toss.
Combine mayonnaise and curry; pour over salmon mixture; toss well; cover; refrigerate.
Peel, halve lengthwise, then pit, avocados; rub all surfaces with lemon juice.
Fill with salmon mixture; place on bed of greens.
Top each avocado half with hard-cooked egg slice.
Arrange a few drained asparagus spears around each; lay pimiento strip diagonally across.
Sprinkle egg slices with paprika.
In medium bowl, break up salmon into chunks.
Add celery and 2 coarsely chopped eggs; toss.
Combine mayonnaise and curry; pour over salmon mixture; toss well; cover; refrigerate.
Peel, halve lengthwise, then pit, avocados; rub all surfaces with lemon juice.
Fill with salmon mixture; place on bed of greens.
Top each avocado half with hard-cooked egg slice.
Arrange a few drained asparagus spears around each; lay pimiento strip diagonally across.
Sprinkle egg slices with paprika.
Chef
