Description
A fresh and flavorful dish featuring creamy avocado halves stuffed with a zesty salmon mixture, making for a light yet satisfying meal or appetizer.
Ingredients
Scale
- 2 ripe avocados, halved and pitted
- 1 (6 oz) can wild-caught salmon, drained and flaked (or cooked fresh salmon, flaked)
- 2 tablespoons Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon red onion, finely diced
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- 1 teaspoon smoked paprika (optional, for garnish)
- Fresh parsley or additional dill for garnish (optional)
Instructions
- Cut the avocados in half and remove the pit. Scoop out a bit of the flesh from each half to create a little well for the salmon filling. Set aside the scooped-out avocado to add to the filling mixture.
- In a medium bowl, combine the flaked salmon, Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, red onion, fresh dill, and the reserved avocado flesh. Stir until well combined. Season with salt and pepper to taste.
- Stuff each avocado half with the salmon mixture, packing it in gently.
- Sprinkle with smoked paprika and garnish with fresh parsley or additional dill if desired.
- Serve immediately as an appetizer or light meal, or refrigerate for up to 2 hours before serving.
Notes
- This dish can be made with cooked fresh salmon for an even fresher flavor.
- For a spicier version, add a few dashes of hot sauce or a finely chopped jalapeño to the filling.
- If you want to make this a more substantial meal, serve it with a side salad or some whole-grain crackers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer or Main Course
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed avocado half
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 290mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 50mg