Spring Salmon Salad

I found this recipe in a southwestern cookbook and wanted to keep it here since it sounds so good. Prep time does not include the hour the dressing chills in the fridge.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup sour cream
• 1⁄3 cup mayonnaise
• 1⁄3 cup milk
• 1  tablespoon vinegar
• 1⁄2 teaspoon curry powder
• 1⁄4 teaspoon  hot sauce
•  salad greens
• 8  cherry tomatoes, sliced
• 1  avocado
•  lemon juice
• 4  hard-boiled eggs, sliced
• 1  lb  cooked salmon

Directions

1. Blend the sour cream, mayonnaise, milk, vinegar, curry powder, and hot sauce in a small bowl. Refrigerate for about an hour to blend flavors.
2. Tear the salad greens into pieces and toss with sliced tomatoes in a bowl.
3. Spoon half of the salad dressing over tomato mixture and toss thoroughly.
4. Peel the avocado and slice in wedges.
5. Sprinkle with lemon juice.
6. Arrange the avocado and egg on greens mixture and mound salmon in middle of salad.
7. Spoon remaining dressing over salmon and garnish with additional cherry tomato slices.