Column: Salmon-stuffed avocados a delight

If you are a snow person, you will certainly like the weather we have had in the last week.

If you are a snow person, you will certainly like the weather we have had in the last week.

Lots of snow for snowmobilers, cross country skiing and some sledding down the hills.

The weather has not been really cold recently and that suits me fine.

February is generally the worst month of winter, so we are not to far away from seeing the little spring chutes of flowers and herbs popping up in our gardens. Or, is that just wishful thinking?

As folks get  older winter does not hold the same kind of magic it did when we were younger and I suspect that is the reason we have a lot of snowbirds in Canada because they go away to the warm spots for a few months.

The First Annual Winter Carnival in Williams Lake was a success and we managed to get good weather for that event.

Congrats to the organizers. Lots of people enjoying the winter activities in the park.

My friend e-mailed me this recipe a couple of months ago but I only got around to trying this dish a week ago. It’s simple to create and once you eat one you want just one more.

Salmon-stuffed avocados

• 1 (7 3/4 oz) can  pink salmon — drained and flaked

• 1/2  cup  chopped celery

• 1/2 cup  frozen peas — thawed

• 1/4 cup  chopped green onions

• 1 egg — hard cooked, chopped

• 1/4 cup mayonnaise

• 2  large  avocados -— peeled

• lemon juice

• paprika

• lettuce leaves

Combine first six ingredients and the bit of pulp you have scooped out to make room for the salmon, etc. Toss well. Chill.

Cut avocados in half lengthwise; remove seeds and some of the pulp.

Brush avocado halves with lemon juice, and fill with salmon mixture.

Sprinkle with paprika.

Arrange avocado halves on lettuce leaves.  Enough for about four people.

Easy to make and tasty to eat and a nice winter treat.

Bye for now and GOOOD COOKING.

Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.