LAKE ERIE SUMMER SALAD

2 C cooked, flaked freshwater drum or carp 1 avocado 1/2 C mayonnaise 1 T lemon juice or salad dressing 2 C orange sections 1 1/2 t curry powder 1 C chopped celery (optional) 1/2 C toasted, blanched, lettuce slivered almonds Cut avocado in half lengthwise and remove seed. Peel avocado and cut into bite-sized pieces; sprinkle with lemon juice to prevent discoloration. Combine orange, avocado, celery, almonds and fish. Add mayonnaise and curry powder. Blend lightly. Chill. Serve on lettuce. Garnish with additional orange sections. Serves 6.