1. Place 2 teaspoons of the artichoke liquid into the bowl of a food processor, drain and discard the remaining liquid and add the artichoke hearts to the food processor. Add the garlic, walnuts, parsley, lemon zest, lemon juice, olive oil, and salt and process until smooth, stopping to scrape down the sides as needed. Add the salmon and pulse until the salmon is broken up and evenly combined with the artichoke mixture.
2. Wash and dry the lettuce leaves. Chop the avocado into ¾-inch cubes.
3. Gently combine the avocado and celery with the salmon salad. Fill each lettuce leaf with some of the salad to serve.

Wine Pairing

Grape Variety: Sauvignon Blanc

• Bonterra Sauvignon Blanc