Description
This fresh and flavorful recipe features ripe avocados stuffed with a creamy salmon filling made from wild-caught salmon, Greek yogurt, Dijon mustard, and fresh herbs. Perfect as a light meal or appetizer, this no-cook dish is quick to prepare and offers a healthy balance of protein, healthy fats, and vibrant flavors.
Ingredients
Scale
Avocado Stuffed Salmon Filling
- 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
Garnish (Optional)
- 1 teaspoon smoked paprika
- Fresh parsley or additional dill for garnish
Instructions
- Prepare the avocados: Cut the avocados in half and carefully remove the pits. Using a spoon, scoop out a small portion of the flesh from each avocado half to create a cavity for the filling. Reserve the scooped-out avocado flesh for the filling mixture.
- Make the salmon filling: In a medium bowl, combine the flaked salmon, Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, finely diced red onion, fresh dill, and reserved avocado flesh. Mix until all ingredients are well incorporated. Season the mixture with salt and pepper to your taste.
- Stuff the avocados: Gently fill each avocado half with the prepared salmon mixture, pressing lightly to pack the filling without smashing the avocado.
- Add garnish: Sprinkle the filled avocados with smoked paprika for a subtle smoky flavor and color contrast. Optionally, top with fresh parsley or extra dill for added freshness and visual appeal.
- Serve: Enjoy immediately as a delicious appetizer or light meal. Alternatively, refrigerate the stuffed avocados for up to 2 hours before serving to allow flavors to meld.
Notes
- You can substitute Greek yogurt with mayonnaise for a creamier texture.
- Fresh salmon can be used instead of canned salmon; just cook and flake it beforehand.
- Do not prepare too far in advance as avocados may brown; storing with lemon juice helps slow browning.
- For a spicier kick, add a pinch of cayenne or chopped jalapeño to the filling.
- This recipe caters well to gluten-free, low-sodium, and low-carb diets.
