2 cansWild-caught Pacific salmon (15 oz cans, drained and mashed including bones)
8hard-boiled eggs (peeled and mashed)
4stalk celery (diced small)
1 cupprepared guacamole (or 1 mashed avocado, 1 diced tomato and juice of 1 lime)
3 tablespoonsolive oil
1 tablespoonlight vinegar (such as apple cider vinegar)
2 teaspoonshot sauce (optional)
1⁄2 cupfresh herbs (chopped, such as parsley, dill and/or sorrel)
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)