- HP
- LS
- LC
- KF
Salmon Salad Stuffed Avocados
Salmon salad made from seafood pouches and simple ingredients is stuffed in an avocado for serving.
Ingredients
Instructions
- Step 1
In a medium bowl, add juice of one lemon, mayonnaise and mustard. Whisk together to create the base of the dressing. Add in hot pepper sauce, paprika, salt and pepper. Whisk to combine.
- Step 2
Add diced celery, scallions and chopped herbs to the bowl, along with 3 pouches of Ready-to-Eat Wild Sockeye Salmon from Seabear. Stir well to combine and refrigerate or serve immediately stuffed into avocado halves.
- Step 3
Store in an air-tight container in the refrigerator. Salmon salad stays fresh in the refrigerator for up to 3 days.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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