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Salmon Avocado Salad

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Ingredients
  Canned red salmon 16 Ounce, drained (1 Can)
  Diced celery 2⁄3 Cup (10.67 tbs)
  Hard cooked eggs 3
  Mayonnaise 1⁄2 Cup (8 tbs)
  Curry 1⁄2 Teaspoon
  Avocados 3
  Lemon juice 2 Tablespoon
For salad greens
  Canned asparagus spears 15 Ounce (1 Can)
  Pimiento strip 4
  Paprika 1 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Sprinkling
Dish: 
Salad
Ingredient: 
Avocado
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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