Description
Salmon-Stuffed Avocados are a light, nutritious, and flavorful dish made by filling ripe avocado halves with a zesty salmon salad — perfect for a quick lunch, appetizer, or low-carb meal.
Ingredients
Scale
- 2 ripe avocados, halved and pitted
- 1 (6 oz) can wild salmon, drained and flaked
- 2 tablespoons plain Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill or parsley
- 1 celery stalk, finely chopped
- 2 tablespoons red onion, finely chopped
- Salt and black pepper, to taste
- Optional: capers or cherry tomatoes for garnish
Instructions
- In a medium bowl, mix the salmon, Greek yogurt (or mayo), Dijon mustard, lemon juice, dill, celery, and red onion until well combined.
- Season with salt and black pepper to taste.
- Scoop a little flesh from each avocado half to create more room for filling (optional) and roughly chop the scooped avocado to mix into the salmon salad.
- Spoon the salmon mixture evenly into each avocado half.
- Garnish with capers, cherry tomatoes, or additional herbs if desired, and serve immediately.
Notes
- Use fresh cooked salmon instead of canned for a more premium option.
- Add diced cucumber or chopped hard-boiled eggs for extra texture and protein.
- Best served fresh, but the salmon mixture can be made a few hours in advance.
Nutrition
- Serving Size: 2 avocado halves
- Calories: 340
- Sugar: 1g
- Sodium: 380mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 35mg
Keywords: salmon stuffed avocados, keto lunch, healthy low carb meal, avocado and salmon, no cook recipe