Salmon-Stuffed Avocados

Halved avocados with salmon, Greek yogurt fix

Salmon-Stuffed Avocados uses canned salmon, a valuable pantry staple and a practical way to include heart-healthy, omega-3-rich fish in your diet. Here, we combine it with avocados in an easy no-cook meal.

Course Main Course

Keyword Avocados, Canned Salmon, Celery, Chives, Dijon Mustard, Fresh Parsley, Ground Black Pepper, Lime Juice, Mayonnaise, Plain Greek Yogurt, Salt

Cooking Method Refrigeration

Prep Time 15

Total Time 15

Servings

Calories 300kcal

Author EatingWell.com

Equipment

Medium Mixing Bowl

Ingredients

½ cup Plain Greek Yogurt Non-fat
½ cup Celery Diced
2 Tablespoons Parsley Fresh, chopped
1 Tablespoon Lime Juice
2 teaspoons Mayonnaise Low-fat
1 teaspoon Dijon Mustard
⅛ teaspoon Salt
⅛ teaspoon Ground Pepper
10 ounces Canned Salmon Drained, flaked, skin, and bones removed
2 Avocado
Chives Chopped, for garnish

Instructions

Combine yogurt, celery, parsley, lime juice, mayonnaise, mustard, salt, and pepper in a medium bowl; mix well. Add salmon and mix well.
Halve avocados lengthwise and remove pits. Scoop about 1 tablespoon flesh from each avocado half into a small bowl. Mash the scooped-out avocado flesh with a fork and stir into the salmon mixture.
Fill each avocado half with about 1/4 cup of the salmon mixture, mounding it on top of the avocado halves. Garnish with chives, if desired.

Nutrition