213 g  Canned red Alaska salmon

      2    Ripe avocados

           - peeled and halved
      1    Lime; juiced

     25 g  Curly endive

     50 g  Cucumber; peeled and diced

    1/2 ts Freshly chopped mint

      2 tb Greek yogurt

  Drain the can of salmon, break the fish into large flakes, set aside.
  Remove the avocado stones. Slice lengthwise from the rounded end. Do not
  slice completely through the narrow end. Slice each half into 5 pieces,
  put on a serving plate and spread the slices out fan-like. Brush with
  lime juice.
  Arrange the endive on the plates and place the salmon flakes on top. Mix
  together the cucumber, mint and yogurt. Pour onto the salad. Serve at
  once.
  Serves 4. Approx. 300 kcals per serving
  From: On the Wild Side - Alaska Canned Salmon Recipes
  Reprinted with permission from Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias