Salmon-Stuffed Avocados: My Ultimate Creamy Dill Recipe!

I’ll never forget the day this recipe became my absolute go-to for a healthy, satisfying lunch. I’d just come back from the local market, practically beaming, with a bag full of those perfectly ripe avocados (you know the kind!) and a gorgeous bunch of fragrant dill. I was craving something truly satisfying but also light and refreshing, and the thought of turning on the stove in the afternoon heat? No, thank you! A quick rummage in the pantry unearthed a can of trusty salmon, a tub of Greek yogurt was waiting in the fridge, and with a little bit of happy kitchen improv, my ultimate recipe for Salmon-Stuffed Avocados, featuring a creamy dill twist, was born. It was honestly love at first bite, and now, my whole family is obsessed!

They’re just the ticket when you want something that feels a bit fancy but is ridiculously easy to whip up. Whether you’re looking for a speedy lunch, a light dinner, or even a healthy, protein-packed snack, these stuffed avocados have got you covered. Plus, they’re naturally low-carb and a fantastic option if you’re keeping an eye on blood sugar, making them a total win-win.

Why This Recipe is a Keeper

You’re going to adore these, and here’s why:

• Sunshine in a Bite: The combination of creamy salmon, zesty lime, fresh dill, and crunchy celery nestled into a rich avocado half is just pure happiness. The flavors are so bright and clean!
• Seriously Simple: We’re talking no-cook, folks! From start to finish, you can have these on the table in about 20 minutes. Perfect for busy days.
• Good Food, Good Mood: Not only are they delicious, but they’re also packed with healthy fats from the avocado and salmon, loads of protein to keep you full, and all that fresh goodness. It’s food that makes you feel great.

What You’ll Need (The Ingredient Lineup!)

Here’s your shopping list. Fresh is fantastic where possible, but don’t stress – there are easy swaps!

Produce:

• 3 large, ripe avocados – Look for ones that yield slightly to gentle pressure.
• ¾ cup finely diced celery (from about 1-2 medium stalks) – For that essential crunch!
• 2 tablespoons finely minced red onion (about ¼ small red onion) – Adds a lovely little zing.
• 1 ½ tablespoons fresh lime juice (from about ½ – 1 lime) – Freshly squeezed makes all the difference!
• 1 teaspoon fresh dill, chopped – The star herb! Dried dill can work in a pinch (use about ⅓ tsp).

Dairy & Pantry:

• ¾ cup nonfat plain Greek yogurt – This brings the creaminess without the heaviness.
• 1 tablespoon light mayonnaise – Just a touch for that classic salad richness.
• 1 ½ teaspoons Dijon mustard – For a little tang and depth.

Canned Goods:

• 15 ounces canned pink salmon, packed in water – Make sure it’s drained well, flaked, and any skin/bones are removed. Go for wild-caught if you can!

Seasonings:

• ⅛ teaspoon  fine sea salt  – Adjust to your taste, of course.
• ⅛ teaspoon ground black pepper.

Garnish (Optional, but pretty!):

• 1 to 1.5 tablespoons freshly chopped chives

Let’s Make Some Magic: Step-by-Step

Ready to create something amazing? It’s easier than you think!

1. Prepare the Creamy Salmon Filling:Grab a medium-sized mixing bowl. Add in the nonfat plain Greek yogurt, diced celery, minced red onion, fresh lime juice, light mayonnaise, Dijon mustard, chopped fresh dill, salt, and ground black pepper. Give these ingredients a good stir until everything is thoroughly mixed and happy together. Now, gently fold in your drained and flaked canned salmon. Be careful here – you want lovely flakes of salmon, not a paste, so mix gently until it’s just distributed.
2. Ready the Avocado Boats:Take your beautiful avocados, slice them in half lengthwise (from top to bottom), and carefully remove the pits. Want a little more room for that yummy filling and an extra touch of creaminess? Scoop out about one tablespoon of avocado flesh from the center of each half (right where the pit was). Pop this scooped-out avocado into a small, separate bowl. Mash it up with a fork until it’s relatively smooth, then gently stir this mashed avocado right back into your salmon salad mixture. Just combine it – no need to overdo it!
3. Assemble and Serve:Time for the grand finale! Generously spoon the prepared salmon salad into the hollow of each avocado half. You’ll want to divide the filling pretty evenly among the 6 halves, letting it mound up a bit on top – it looks so inviting that way! If you’re feeling fancy (and I always am!), sprinkle each stuffed avocado half with some freshly chopped chives right before you serve them. These are definitely best enjoyed right away for the ultimate flavor and texture experience.

My Expert Tips & Tricks

A few little pointers to make sure your stuffed avocados are perfect every time:

Avocado Savvy:

• As mentioned, choose avocados that are ripe but still a tad firm. Mushy avocados are tricky to work with and don’t hold their shape as well.

Prep Ahead Power:

• You can totally make the salmon salad filling (Step 1) a day in advance. Just keep it covered in an airtight container in the fridge. Then, when you’re ready to eat, just prep your avocados and assemble. Easy peasy!

Stop the Brown!

• If you do need to cut your avocados a little bit before serving, brushing the cut surfaces with a bit more lime juice really helps to slow down that browning.

Flavor Swaps:

• No fresh dill? Use about ⅓ teaspoon of dried dill.
• Not a red onion fan? Finely chopped shallots or green onions (the white and light green parts) are milder and work beautifully.
• Want a little heat? A tiny pinch of red pepper flakes or a few dashes of your favorite hot sauce stirred into the salmon mix can be delicious!

Don’t Overmix:

• I said it before, but it’s worth repeating! Gentle folding is key when adding the salmon to keep its lovely texture.

Serving & Pairing Perfection

These Salmon-Stuffed Avocados are a star on their own, but here are a few ways to make them part of a bigger spread:

• The Perfect Lunch: Honestly, one of these halves with a fork is my ideal midday meal.
• Light Dinner Delight: Serve two halves per person with a vibrant side salad dressed with a simple vinaigrette.
• Elegant Appetizer: Use smaller avocados or simply fill the halves a bit less, and arrange them on a platter for a stunning and healthy appetizer at your next gathering.
• Great Sides: Besides a green salad, try serving them alongside some crisp cucumber slices, juicy tomato wedges, a small bowl of quinoa, or a few good-quality whole-grain crackers for scooping.
• Drink Pairings: A chilled glass of Sauvignon Blanc or Pinot Grigio is lovely. For non-alcoholic options, a tall glass of sparkling water with a squeeze of lime or a freshly brewed iced tea would be perfect.