ChefUptothePlate

Food, Nutrition and Cooking


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Salmon Fishing

Salmon Salad with a Rainbow of Veggies

1 15 oz can of salmon, drained

1 hard boiled egg

2 ribs of celery

1 large carrot

2 scallions

3 radishes

1/2 ripe avocado

Cut veggies (except avocado) into chunks and process in food processor along with hard boiled egg until finely chopped. Add salmon and avocado and process until desired consistency is reached. Serve on green salad, crackers, bread, whatever.

Makes about 3+ cups

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