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Serving Size: 1/2 avocado and 1/4 cup salmon salad

Per Serving: 293 calories; protein 22.5g; carbohydrates 10.5g; dietary fiber 7g; sugars 1.8g; fat 19.6g; saturated fat 3g; cholesterol 61.2mg; vitamin a iu 413IU; vitamin c 14.1mg; folate 94.1mcg; calcium 94.2mg; iron 1.1mg; magnesium 52mg; potassium 807.2mg; sodium 399.8mg.


  • ½ cup nonfat plain Greek yogurt

  • ½ cup diced celery

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon lime juice

  • 2 teaspoons mayonnaise

  • 1 teaspoon Dijon mustard

  • ⅛ teaspoon salt

  • ⅛ teaspoon ground pepper

  • 2 (5 ounce) cans salmon, drained, flaked, skin and bones removed

  • 2 avocados

  • Chopped chives for garnish


  1. Combine yogurt, celery, parsley, lime juice, mayonnaise, mustard, salt, and pepper in a medium bowl; mix well. Add salmon and mix well.

  2. Halve avocados lengthwise and remove pits. Scoop about 1 tablespoon flesh from each avocado half into a small bowl. Mash the scooped-out avocado flesh with a fork and stir into the salmon mixture.

  3. Fill each avocado half with about 1/4 cup of the salmon mixture, mounding it on top of the avocado halves. Garnish with chives, if desired.

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