Step 1

In a medium bowl, use a potato masher to mash the avocado, leaving some small chunks. Stir in the lemon juice.

Step 2

In a separate small bowl, mix salmon and scallions until evenly combined.

Step 3

Lightly spray 5 2-3-inch ring molds** with cooking spray and gently wipe off, so there is only a light film left. If you don’t have ring molds, empty vegetable cans with both ends removed will work, but be careful of sharp edges. Place the rings on serving plates. Fill each ring evenly with avocado mixture (about 2.5 ounces each) and press into the bottom. Divide salmon mixture evenly between rings (1.6 ounces each) and gently press into place. Top with hummus (2 ounces each) and spread flat. Chill until ready to serve.

Step 4

When ready to serve, gently slide the molds off the top. Garnish with sliced scallion, jalapeño, or dried chilies.