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Salmon Stuffed Avocados


  • ½ cup nonfat plain Greek yogurt

  • ½ cup diced celery

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon lime juice

  • 2 teaspoons mayonnaise

  • 1 teaspoon Dijon mustard

  • ⅛ teaspoon salt

  • ⅛ teaspoon ground pepper

  • 2 (5 ounce) cans salmon, drained, flaked, skin and bones removed

  • 2 avocados

  • Chopped chives for garnish


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.

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