Creamy Dill Salmon-Stuffed Avocados
A refreshing and flavorful twist on a classic, these Creamy Dill Salmon-Stuffed Avocados are packed with protein, healthy fats, and fresh herbs. Perfect for a light yet satisfying meal, this recipe is naturally low in carbohydrates and designed to be diabetic-friendly. Each avocado half is generously filled with a delicious mixture of flaked salmon, Greek yogurt, crisp celery, and a hint of dill and lime.
Ingredients
Produce:
- 3 large ripe avocados
- ¾ cup finely diced celery from about 1-2 medium stalks
- 2 tablespoons finely minced red onion about ¼ small red onion
- 1 ½ tablespoons fresh lime juice from about ½ - 1 lime
- 1 teaspoon fresh dill chopped
Dairy & Pantry:
- ¾ cup nonfat plain Greek yogurt
- 1 tablespoon light mayonnaise
- 1 ½ teaspoons Dijon mustard
Canned Goods:
- 15 ounces canned pink salmon packed in water (drained, flaked, any skin and bones removed)
Seasonings:
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
Garnish Optional:
- 1 to 1.5 tablespoons freshly chopped chives
Instructions
- Prepare the Creamy Salmon Filling: In a medium-sized mixing bowl, combine 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. Stir these ingredients thoroughly until well incorporated. Gently fold in the drained and flaked canned salmon, mixing carefully to ensure it's evenly distributed throughout the yogurt mixture without mashing the salmon too much.
- Ready the Avocado Boats: Slice the 3 avocados in half lengthwise and carefully remove the pits. To create a slightly larger well for the filling and add extra creaminess, scoop out approximately one tablespoon of avocado flesh from the center of each avocado half. Place this scooped-out avocado flesh into a small, separate bowl. Using a fork, mash the reserved avocado flesh until relatively smooth. Gently stir the mashed avocado into the salmon salad mixture until just combined.
- Assemble and Serve: Generously spoon the prepared salmon salad into the hollow of each avocado half. Distribute the filling evenly among the 6 halves, allowing it to mound slightly on top for an appealing presentation. If desired, garnish each stuffed avocado half with a sprinkle of freshly chopped chives just before serving. These are best served immediately to enjoy the optimal flavor and texture.
Notes
- Avocado Choice: Select avocados that are ripe but still slightly firm to the touch. This makes them easier to handle and ensures a pleasant texture.
- Advance Preparation: The salmon salad (Step 1) can be prepared up to one day in advance and stored in an airtight container in the refrigerator. For best results and to prevent browning, prepare the avocados and assemble the boats (Steps 2 and 3) just before you plan to serve them. Brushing the cut avocado surfaces with a little extra lime juice can help slow browning if you need to prepare them a short while in advance.
- Serving Ideas: These salmon-stuffed avocados are a complete light meal on their own. They also pair wonderfully with a side of fresh mixed greens, a small serving of quinoa, or a few whole-grain crackers.
- Sodium Note: For a lower sodium version, opt for "no salt added" or "low sodium" canned salmon. The nutritional information provided is based on standard canned salmon.
- Calories: 240 kcal
- Protein: 20.3g
- Total Fat: 14.4g
- Saturated Fat: 2.2g
- Total Carbohydrates: 8.8g
- Dietary Fiber: 5.4g
- Total Sugars: 1.8g
- Sodium: 476mg
- Potassium: 648mg