Description
A fresh and healthy recipe featuring ripe avocados stuffed with a creamy salmon mixture seasoned with Dijon mustard, lemon juice, red onion, and herbs. Perfect as a light lunch or appetizer, this no-cook dish combines the richness of salmon with the creaminess of avocado for a satisfying, nutrient-packed meal.
Ingredients
Scale
Salmon Mixture
- 1 cup cooked salmon (flaked, canned or fresh)
- 2 tablespoons plain Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon red onion (finely chopped)
- 1 tablespoon fresh dill or parsley (chopped)
- Salt and black pepper to taste
Avocados
- 2 ripe avocados (halved and pitted)
Optional Toppings
- Capers
- Cucumber (diced)
- Cherry tomatoes (halved)
Instructions
- Prepare the salmon mixture: In a medium bowl, combine the flaked salmon, Greek yogurt or mayonnaise, Dijon mustard, lemon juice, finely chopped red onion, chopped herbs, and a pinch of salt and pepper. Stir everything together until it becomes well blended and creamy.
- Prepare the avocados: Carefully scoop out a small amount of avocado flesh from each half to create extra space for the filling. You can chop and fold this scooped flesh into the salmon mixture to add more flavor and texture if you like.
- Stuff the avocados: Spoon the salmon mixture evenly into each avocado half, mounding it neatly on top to create an appealing presentation.
- Garnish and serve: Add optional toppings like capers, diced cucumber, or halved cherry tomatoes for an extra burst of flavor and freshness. Serve the stuffed avocados chilled or at room temperature as a light meal or appetizer.
Notes
- This recipe works beautifully with smoked salmon for a savory, smoky twist.
- Serve these stuffed avocados on a bed of mixed greens or alongside toast for a more filling lunch option.
- For a dairy-free version, substitute Greek yogurt with mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
