Salmon Salad On Avocado Half Shells
|Canned salmon||15 1⁄2 Ounce, chilled (1 Large Can Or Two 7 3/4 Ounce Cans)|
|Sliced green onion||2 Tablespoon|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Lemon parsley dressing||2 Tablespoon|
Halve, pit and peel avocados, arrange on lettuce-lined plates.
Drain salmon and separate into chunks with a fork.
Toss salmon lightly with celery and green onions.
Fill avocados with salmon mixture.
Drizzle with Lemon-Parsley Dressing.
Lemon-Paisley Dressing: Combine 2/3 cup oil, 3 Tbs.
lemon juice, one clove of minced garlic, 1/4 tsp dry mustard, 1/2 tsp.salt, 1/8 tsp.pepper and 1 Tbs.minced parsley in jar.
Cover and shake until blended.