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Ingredients
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped
chives
1/4 cup chopped fresh
parsley
2 tablespoons freshly
squeezed lemon juice
1 teaspoon salt
1/4 teaspoon black
pepper
1 tablespoon olive oil
1 tablespoon wine
vinegar
1 tablespoon capers
1/2 cup diced celery
2 cups cooked brown rice
3 hard-cooked eggs,
chopped
1 1-lb. can salmon,
drained and unwanted parts removed
1 ripe avocado, sliced
into wedges (optional)
lemon wedges (optional)
Directions
In a medium mixing bowl,
combine mayonnaise, sour cream, chives, parsley,
lemon juice, salt, pepper, oil and vinegar. Mix
until combined. Add capers, celery, rice and eggs
and gently stir to combine. Flake salmon into chunks
and add to mixture, stirring gently.
Chill in refrigerator
for at least 2 hours to allow flavors to blend. When
ready to serve, spoon salad over 1 or 2 large leaves
of iceberg lettuce. Serve with sliced avocado and
lemon wedges (optional). |
