Salmon, Avocado and Egg Salad


2 cans
Wild-caught Pacific salmon (15 oz cans, drained and mashed including bones)
hard-boiled eggs (peeled and mashed)
stalk celery (diced small)
1 cup
prepared guacamole (or 1 mashed avocado, 1 diced tomato and juice of 1 lime)
3 tablespoons
olive oil
1 tablespoon
light vinegar (such as apple cider vinegar)
2 teaspoons
hot sauce (optional)
1⁄2 cup
fresh herbs (chopped, such as parsley, dill and/or sorrel)
salt and pepper (to taste)
greens (generous handful, chopped)


Use your fingers to mash the salmon and pulverize the bones. Combine mashed salmon with mashed hard-boiled eggs and chopped celery.

Combine guacamole, olive oil, vinegar and hot sauce (if using) to make a dressing.

Combine salmon mixture with dressing, and then combine all of the above with the fresh herbs. Taste before adding salt or pepper. Serve on a bed of fresh chopped greens.  (Recipe #749)