CURRIED SALMON SALAD

Serves 1

Dressing

1 cup sour cream or mayonnaise

1 tsp curry powder

1 Tbsp finely chopped candied ginger

salt & pepper

Salad

¼ head lettuce

3 whole green onions

2 celery stalks

1 can salmon

1 small ripe avocado

Whisk together sour cream, curry powder and ginger. Drain the juice from the can of salmon into the dressing; mix. Add salt and pepper to taste. Refrigerate.

Wash lettuce and dry well. Tear into bite-sized pieces and place in a large salad bowl.

Thinly slice green onions and diagonally slice celery. Add to lettuce.

Break salmon into chunks and scatter over lettuce. Cut avocado into bite-sized pieces and add.

Stir dressing ingredients together again and toss with salad.

Serve immediately, accompanied by pita or a slice of crusty bread.

If making ahead, prepare salad but do not add avocado. Cover and refrigerate.

Cut and add avocado and dressing just before serving.

I usually use one can of salmon and one avocado per person.