3 avocados
Lettuce
1 (15 oz.) can or 2 (7 3/4 oz.) cans salmon, chilled
2 tbsp. sliced green onion
2 tbsp. sliced celery
Lemon-Parsley Dressing

Halve, pit and peel avocados. Arrange on lettuce-lined plates. Drain salmon and separate into chunks. Toss salmon lightly with celery and green onions. Fill avocados with salmon mixture. Drizzle with Lemon-Parsley Dressing. Makes 6 servings.

LEMON-PARSLEY DRESSING:

Combine 1/3 cup oil, 1 1/2 tablespoons lemon juice, 1 small clove of minced garlic, 1/8 teaspoon dry mustard, 1/4 teaspoon salt, dash of pepper and 1 1/2 teaspoons minced parsley in jar. Cover and shake until blended. Makes approximately 1/2 cup dressing.