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Salmon Salad Stuffed Avocados

Salmon Salad Stuffed Avocados

Salmon salad made from seafood pouches and simple ingredients is stuffed in an avocado for serving.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 2 servings

Calories: 538 kcal per serving

Ingredients

  • 10 ½ ounces - sockeye salmon
  • ½ cup - celery
  • ½ cup - scallions
  • ¼ cup - fresh parsley
  • 1 - lemon
  • ¼ cup - mayonnaise
  • 2 teaspoons - Dijon mustard
  • 1 tbsp - hot pepper sauce
  • ¼ tsp - smoked paprika
  • ½ tsp - kosher salt
  • ¼ tsp - black pepper
  • Avocados

Instructions

  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.
  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.
  3. Store in an air-tight container in the refrigerator. Salmon salad stays fresh in the refrigerator for up to 3 days.

Nutrition

Energy: 538 kcal | Total Fat: 39 g | Saturated: 6 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 87 mg | Total Carbs: 15 g | Fiber: 8 g | Sugars: 3 g | Proteins: 37 g | Sodium: 961 mg | Polyunsaturated: 16 g | Monounsaturated: 14 g

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