Salmon-Avocado Salad
Shirley Cookie
Ingredients:

1 16-oz can red salmon, drained
2/3 cup diced celery
3 hard cooked eggs
1/2 cup mayonnaise
1/2 teasp curry
3 avocados
lemon juice
salad greens
1 15-oz can asparagus spears
pimiento strips
paprika

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 pimento strip diagonally
across. Sprinkle egg slices with paprika. 6 servings

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