Ingredients
2 cans
Wild-caught Pacific salmon (15 oz cans, drained and mashed including bones) 8
hard-boiled eggs (peeled and mashed) 4
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)Yields:
Instructions
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)