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).