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| What You Need: |
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2 cans (1 pound each) salmon
1 cup minced celery
1/3 cup diced green pepper
¼ cup sliced scallions, with some tops
½ teaspoon dried dill weed
Salt, pepper to taste
1 tablespoon fresh lemon juice
3 large avocados, halved, peeled, and pitted
Romaine leaves
2 large tomatoes, peeled and cut into wedges
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| How To Cook: |
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1. Drain, flake, and clean salmon.
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2. Combine with celery, green pepper, scallions, dill weed, salt, pepper, and lemon juice.
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3. Place avocado halves, pitted side up, over romaine leaves.
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4. Mound salmon mixture into avocado halves.
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5. Serve garnished with tomato wedges.
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