Salmon Salad Stuffed Avocados
🧄 Ingredients
- 10 ¾ oz canned wild-caught salmon, drained
- 3 ¾ tbsp mayonnaise
- 1 ¾ tsp Dijon mustard
- 1 ¾ tbsp fresh lemon juice
- 2 ¾ celery stalks, finely diced
- 2 ¾ tbsp red onion, finely diced
- 1 ¾ tbsp fresh dill
- 1 ¾ tsp honey
- 1 ¾ pinch smoked paprika
- 1 ¾ pinch salt
- 1 ¾ pinch black pepper
- 2 ¾ ripe avocados, halved and pitted
- 1 ¾ tsp lemon juice for avocado
📋 Instructions
-
1
Open and drain the canned salmon thoroughly. Press with the back of a spoon to remove as much liquid as possible. Flake the salmon with a fork and remove any large bones you see — the small soft ones are fine to leave in.
💡 Drier salmon means a creamier, less watery salad filling. -
2
In a medium bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until combined.
💡 Mixing the dressing first helps it coat everything evenly. -
3
Add the diced celery, red onion, fresh dill, honey (if using), smoked paprika, salt, and pepper to the bowl. Stir to combine.
-
4
Add the drained salmon and gently fold everything together, keeping some texture. Taste and adjust salt, pepper, or lemon juice as needed.
💡 Fold gently — you want a chunky salad, not a paste. -
5
Halve the avocados and remove the pits. Squeeze a little lemon juice over the exposed flesh to prevent browning. If the well is small, scoop a little extra avocado out to make room for more filling.
💡 Eat the extra scooped avocado — chef\'s snack. -
6
Spoon the salmon salad generously into each avocado half. Pile it up — don\'t be shy. Top with everything bagel seasoning, chili flakes, extra dill, or capers as desired.
💡 Serve immediately for best texture and freshness.
Nutrition Per Serving
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