If you’re craving something fresh, creamy, and packed with flavor, Salmon-Stuffed Avocados are a truly vibrant choice. Imagine luscious, ripe avocados overflowing with a savory mix of tender salmon, tangy yogurt, crunchy veggies, and zesty lemon. This easy, no-cook recipe is a celebration of color and contrasting textures, all in a perfectly edible avocado bowl! Whether you need a quick lunch or an impressive appetizer for guests, Salmon-Stuffed Avocados promise to deliver nutrition, satisfaction, and a dish that never stays on the plate for long.
Ingredients You’ll Need
The magic of Salmon-Stuffed Avocados lies in its short but mighty ingredient list. Each component not only brings its own flavor, but also creates a beautiful texture balance. Let’s take a closer look at what you’ll need to make this dish sing.
- Ripe Avocados: The star of our show, creamy and rich, perfect for holding all that delicious filling.
- Cooked Salmon: Use leftover grilled salmon, baked fillets, or even quality canned salmon for ease.
- Plain Greek Yogurt or Mayonnaise: This keeps the filling creamy while adding just the right amount of tang (or classic richness if you choose mayo).
- Dijon Mustard: Adds zest and depth, tying the flavors together beautifully.
- Lemon Juice: Brightens the whole mixture and helps prevent the avocado from browning.
- Fresh Dill or Parsley: Herbs lift everything with a pop of freshness; dill adds classic salmon flavor, while parsley gives a milder touch.
- Celery: Brings a delicate crunch for the ultimate texture contrast.
- Red Onion: Finely diced for sharpness and color—just a little goes a long way.
- Salt and Black Pepper: Basics that dial up every other flavor in the bowl.
- Smoked Paprika (optional): For a hint of smoky depth and a beautiful touch of color on top.
How to Make Salmon-Stuffed Avocados
Step 1: Prepare the Salmon Filling
Start by placing your flaked cooked salmon into a medium-sized mixing bowl. Add the Greek yogurt (or mayonnaise), Dijon mustard, freshly squeezed lemon juice, chopped herbs, diced celery, and red onion. This is where the flavors start to build, so be sure to mix everything until you have a well-combined, creamy mixture.
Step 2: Season to Taste
At this point, sprinkle in some salt and black pepper, and add a pinch of smoked paprika if you want a gentle smoky kick. Taste the filling—this is your moment to adjust for the perfect zing and creaminess. If it needs more lemon or herbs, go for it!
Step 3: Scoop and Enhance the Avocado Halves
With a small spoon, gently scoop out a little of the avocado flesh from each half, creating more space for your generous salmon stuffing. Don’t toss that precious avocado you just scooped: chop it up and stir it right into the salmon mixture for bonus creaminess and zero waste.
Step 4: Fill and Finish
Now, take your beautiful salmon filling and mound it evenly into each avocado half. The creamy filling contrasting with the buttery avocado is pure satisfaction in every bite. Arrange them on your prettiest platter or a simple plate, ready for the finishing flourishes.
How to Serve Salmon-Stuffed Avocados
Garnishes
Bring even more visual pop and fresh flavor to your Salmon-Stuffed Avocados with simple garnishes. Sprinkle extra chopped dill or parsley on top, add an extra twist of freshly cracked black pepper, and tuck a lemon wedge on the side for squeezing right before you dig in. A tiny shake of smoked paprika makes them look restaurant-fancy in seconds!
Side Dishes
These stuffed avocados are fabulously filling on their own, but if you’re serving them as part of a lunch or brunch spread, they love the company of a crisp green salad, a bowl of cold gazpacho, or even a handful of seed crackers for dipping. For extra protein, try a soft-boiled egg on the side.
Creative Ways to Present
For parties or a playful twist, scoop the filling into smaller avocado wedges for bite-sized appetizers. You can also serve the salmon mixture in lettuce cups, in halved mini peppers, or alongside cucumber rounds for dipping. Don’t be afraid to set out a build-your-own bar, so everyone can stuff their own “avocado boats” just how they like.
Make Ahead and Storage
Storing Leftovers
Salmon-Stuffed Avocados taste freshest right after being made, but if you have leftovers, store them tightly covered in the fridge for up to 1 day. Press a piece of plastic wrap directly onto the surface of the filling and avocado to help prevent browning and preserve that perky flavor.
Freezing
Avocados tend to lose their creamy texture in the freezer, so I don’t recommend freezing prepared Salmon-Stuffed Avocados. However, you can freeze the salmon filling itself (without the avocado) for up to a month. Defrost in the fridge and stuff fresh avocados before serving for the best results.
Reheating
This dish is at its best served chilled or at room temperature. If your salmon was pre-cooked, there’s no need for reheating at all. Simply let the leftovers sit out for a few minutes before enjoying, if you prefer them not fridge-cold. Avoid microwaving, as it could make the avocados mushy and the filling less appealing.
FAQs
Can I use canned salmon for Salmon-Stuffed Avocados?
Absolutely! High-quality canned salmon works perfectly and makes the recipe even faster. Just be sure to drain it well and remove any bones or skin before flaking and mixing with the other ingredients.
Is this recipe suitable for a keto or low-carb diet?
Yes, Salmon-Stuffed Avocados are naturally low in carbs, high in healthy fats, and protein-rich—making them ideal for keto, low-carb, and gluten-free diets.
What can I substitute for Greek yogurt if I’m dairy-free?
You can swap the Greek yogurt for your favorite dairy-free yogurt (unsweetened and plain) or use mayonnaise instead. Either option keeps the filling creamy and delicious.
Can I make Salmon-Stuffed Avocados ahead for a party?
Yes! Prepare the salmon filling earlier in the day, cover and refrigerate. Just before serving, cut and prep your avocados, fill them, and add garnishes. This ensures the avocados stay vibrant and fresh.
How do I stop the avocados from browning?
Using lemon juice in the mixture helps slow down browning, but for extra insurance, press wrap tightly over the exposed avocado surface if you need to prep a bit ahead. Assemble just before serving for the greenest results!
Final Thoughts
If you’re ready for a fresh twist on your lunch or appetizer routine, let Salmon-Stuffed Avocados become your new go-to. Whip them up, pile high, and bite in—the blend of flavor and wholesome goodness will win you over every single time!
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Salmon-Stuffed Avocados Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 avocado halves (2 servings)
- Category: Appetizer, Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Salmon-Stuffed Avocados are a delicious and nutritious dish that works perfectly as a light lunch or appetizer. Creamy avocado halves are filled with a flavorful mixture of flaked salmon, Greek yogurt, fresh herbs, and zesty seasonings.
Ingredients
Ingredients for Salmon-Stuffed Avocados:
- 2 ripe avocados (halved and pitted)
- 1 cup cooked salmon (flaked)
- 1/4 cup plain Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill or parsley
- 1 small celery stalk (finely diced)
- 1 tablespoon red onion (finely diced)
- Salt and black pepper to taste
- Pinch of smoked paprika (optional)
Instructions
- Prepare the Salmon Filling: In a medium bowl, combine the flaked salmon, Greek yogurt (or mayo), Dijon mustard, lemon juice, dill, celery, and red onion. Mix well and season with salt, pepper, and smoked paprika.
- Fill the Avocado Halves: Scoop out some avocado flesh from each half, add to the salmon mixture, and gently mash together. Spoon the filling into each avocado half.
- Serve: Garnish with herbs or a lemon wedge and serve immediately.
Notes
- For a lighter option, use nonfat Greek yogurt.
- This recipe is versatile and can be made with canned or leftover grilled salmon.
- Serve chilled for the best flavor.
Nutrition
- Serving Size: 2 stuffed avocado halves
- Calories: 340
- Sugar: 1g
- Sodium: 360mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 45mg
