Stuffed Avocado Salmon Salad

1. Cut avocados in half lengthwise and remove pit.  Scoop out each avocado half, being careful not to rip the shell.  Dice the scooped avocado flesh and reserve shells for later use.
2. Place diced avocados in a large bowl and add remaining ingredients, mixing until well combined.  Season to taste with plenty of salt, pepper, and additional lemon or lime juice, if necessary.  Store salad in tightly covered container with reserved avocado pits (this will preserve the avocado’s bright green color).
3. Shortly before serving time, fill each empty avocado shell with mixture.  Serve on a bed of mixed greens and garnish with toasted sesame seeds or with a sprig of parsley or cilantro.