Ingredients
- 12 ea. lettuce leaves
- 6 ea. Avocados From Mexico
- 1 ea. can of salmon
- 2 ea. large hard-boiled eggs, chopped
- 1 ea. medium tomato, seeded and finely chopped
- 1/2 c. corn kernels, cooked
- 1/4 ea. white onion, finely chopped
- 1/4 c. cooked peas
- 1 ea. jalapeño, finely chopped, seeded and without vein
- 3/4 c. mayonnaise
- 1 ea. lemon, juiced
- 2 T. ketchup
- 1/2 T. parsley, finely chopped
- Chile chipotle powder to taste
- Parsley to taste
- Salt and pepper to taste
Instructions
- In a medium bowl, mix salmon, peas, onion, corn, chopped hard-boiled eggs, parsley, chipotle, jalapeño chile and tomato. Stir the mayonnaise with ketchup and salt and pepper to taste. Set aside.
- Cut the avocados in half and remove the seed and skin. Sprinkle avocados with lemon juice.
- Place 12 large pieces of lettuce on platter, then place each avocado half on leaf.
- Evenly distribute the salmon mixture between the 12 avocado halves, then sprinkle with parsley and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!