Salmon Salad Stuffed Avocados – Recipe!

Salmon is one of my favorite foods, but even if it isn’t yours, you might actually change your perspective, especially when it’s prepared in a delightful way.  Using a piece of poached, sautéed or grilled salmon to create a simple meal is something I enjoy doing in my kitchen.  Sometimes, I use a leftover filet, so that it doesn’t go to waist and it cuts down on preparation time because the fish is already cooked and chilled, just sitting there waiting for me to use.

Salmon salad is a summer experience, especially when it’s made with lighter ingredients that preserve the taste of the seafood and keep it delicate and fresh.  Greek yogurt, lemon zest, capers and fresh herbs combined with flaked salmon create one of the best salmon salad recipes, and if you pile it inside a sliced avocado, you have yourself one outstanding meal.  The creaminess of the avocado adds to the salad’s already outstanding flavor, but it also gives this meal a richness that keeps you full for hours, without feeling weighted down.  I also happen to love the natural mini serving bowls that avocados provide.

You could serve these stuffed avocados for lunch, dinner or for brunch, and they would be awful cute for a shower or special gathering.  I served them with small bunches of grapes for a refreshing look and sweet accoutrement.  You can make the salmon salad several hours before and chill it in the refrigerator, until ready to scoop and serve.  Feel free to double or triple the recipe for larger groups as well.

Ingredients

8 ounce cooked filet of salmon

2 tablespoons capers, drained

2 teaspoons lemon zest

1 teaspoon Dijon or brown mustard

1/3 cup Greek yogurt

1/4 cup parsley, cilantro, or basil – roughly chopped + more for garnish

2 avocados, split in two and seeded

salt & pepper

(Serves 4)

To Prepare:

1. Using your fingers, flake salmon gently over a bowl.  Add capers, lemon zest, and yogurt.  Stir until combined.
2. Add fresh herbs, 1 teaspoon salt and 1/4 teaspoon black pepper, stir.
3. Slice an 1/4 inch off the bottom of each avocado, so they stand upright easily.  Place avocados on small plates and sprinkle with salt and pepper.  Dollop salmon salad evenly into cavities.  Top with a pinch of fresh herbs.  Serve with fresh fruit.  Enjoy!