SALMON ON ROMAINE LETTUCE WITH AVOCADO DRESSING
This salad works well with either canned salmon or poached salmon fillet, and features sour cream, avocado, tomato and garlic. The recipe is from Lauren Chattman's "Cool Kitchen."

1 ripe avocado, peeled, pitted and cut into 1/4-inch dice
2 tablespoons sour cream
2 tablespoons extra-virgin olive oil
1/4 cup lime juice
2 tablespoons finely chopped fresh basil leaves
1 clove garlic, finely chopped
1/4 teaspoon salt, or to taste
1 medium head romaine lettuce, washed, dried and torn into bitesize pieces
2 medium tomatoes, each cut into 8 wedges
1 can (7 1/2 ounces) salmon, drained and coarsely crumbled with a fork, or 1 poached salmon fillet (about 1/2 pound), coarsely mashed with a fork
1/2 cup croutons

In small bowl, combine avocado, sour cream, olive oil, lime juice, basil, garlic and salt. In large bowl, combine lettuce, tomatoes, salmon and croutons. Toss with dressing until well coated. If you are taking this salad to the picnic site, carry it covered and add the dressing just before serving. Is a refreshing dish. Makes 4 servings.