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
Salt and pepper, to taste
Hot sauce, for garnish (optional)
- 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
Total Fat: 19g
Saturated Fat: 3g
Added Sugars: 0g