Salmon, Avocado and Egg Salad

Servings 10 Servings

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
0.5 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)