Salmon and Avocado Boats

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)