Today I taught an aromatherapy class to my mom’s craft group and I used the opportunity to show off my cooking skills as well. Someone on twitter (sorry I can’t remember who, but thank you!) suggested tuna with avocado instead of mayo. I loved the idea even though I don’t eat canned tuna (yes, I’m something of a food snob on top of all the sensitivities) but I do eat canned sockeye salmon (red salmon). I made this spread this morning to serve along with my gluten free herb crackers. I used celery leaves, garlic and thyme from my mom’s garden. The spread turned out really well and it’ll be something I make again in the future. Of course tuna can be used instead of salmon; don’t let my prejudices influence you! 😉

1 14.75oz can red salmon
1 ripe avocado
1 lemon, juiced
1/4 cup celery leaves
2 garlic cloves
1 tsp fresh thyme

In a food processor, chop celery leaves, garlic and thyme. Drain the salmon, reserving liquid, and add fish, lemon juice and avocado to the food processor bowl. Puree until smooth, adding liquid from the salmon if it’s too dry. Chill at least an hour before serving.