½ cup nonfat plain Greek yogurt
2 teaspoons light or olive oil mayonnaise
1 teaspoon Dijon mustard
½ cup celery, finely chopped
½ cup red bell pepper, finely chopped
1 tablespoon lime juice, freshly squeezed
¼ teaspoon cumin
⅛ teaspoon cayenne pepper (can use more, for additional spiciness)
2 (5-ounce) cans or pouches salmon, drained and flaked
2 avocados
Salt and pepper, to taste
Hot sauce, for garnish (optional)
Recipe and photo courtesy of National Fisheries Institute [1]
Links
[1] https://aboutseafood.com