Salmon salad with avocado for Cinco de Mayo Recipe

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Ingredients

6 ounces salmon, cooked (use leftovers, or substitute canned salmon)
1/2 cup cucumber, seeded and cut into small cubes (about 1/2 a large cucumber; measure after cutting)
4 green onions, finely chopped
1/2 lemon, juice and zest
2 avocados, cut in half lengthwise, pit removed, flesh scooped from shells and roughly diced; reserve shells for serving
2 cups mixed salad greens, for serving

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