1 (1 lb.) can red salmon
1 c. coarsely chopped bean sprouts
1 stalk celery, diced
1/3 c. diced green pepper
3 tbsp. sour cream
1 tbsp. salad oil
1 tbsp. lime juice
1/2 tsp. garlic salt
3 ripe avocados
Crisp salad greens

Drain salmon; break into bite-size pieces. Place in mixing bowl. Add bean sprouts, celery and green pepper. Blend together with sour cream, salad oil, lime juice and garlic salt.

Halve avocados; remove pit but leave skin on. Arrange salad greens. Spoon salmon salad into avocado halves and around edges. Makes 6 servings.