Active time
15Total time
15Yield
4 servingsNutrition
Share This
Ingredients
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)
Instructions
- In medium bowl, combine first 8 ingredients (yogurt through cayenne pepper); mix well.
- Add salmon to bowl; mix well.
- Cut avocados in half lengthwise and remove pits. Scoop about 1 tablespoon of the flesh from each avocado half and add it to salmon mixture; mash well. Add salt and pepper, to taste
- Fill each avocado half with ¼ cup of salmon mixture, creating a mound on top of avocado halves. Drizzle with hot sauce, if desired.
Recipe and photo courtesy of National Fisheries Institute
Nutrition
Calories: 290Total Fat: 19g
Saturated Fat: 3g
Carbohydrate: 11g
Fiber:7g
Total Sugar:3g
Added Sugars: 0g
Protein: 23g
How'd it Taste?
Review this Recipe