At Body to Soul Health, we’re absolutely obsessed with salmon and avocado! These two superfoods are not only delicious but also packed with amazing health benefits. Salmon is a protein powerhouse, loaded with omega-3 fatty acids (hello, reduced inflammation!), while avocado is creamy, satisfying, and full of healthy fats, fiber, and essential vitamins. We couldn’t resist creating a recipe that lets us enjoy both at once!
Salmon-stuffed avocados are shockingly easy to make. Just whip up a simple salmon salad and pile it onto a halved avocado. The best part? The salmon salad keeps in the fridge for up to 4 days, making it perfect for meal prep. We love making a big batch and using it throughout the week—whether it’s stuffed in avocados, scooped up with crackers, or piled on top of a salad.
Elements of Salmon-Stuffed Avocados
Salmon: The star of the show! It’s loaded with protein and those powerful omega-3s that help reduce inflammation and support heart health. We prefer sustainably-caught Atlantic or King salmon for their high-quality nutrients, but for simplicity, we used canned salmon in this recipe. If you have leftover cooked salmon from a previous meal, feel free to shred it up and use that instead!
Avocado: Not only is it so creamy and delicious, but avocado is also a nutritional powerhouse! Full of healthy fats and fiber (did you know a large avocado has nearly 15 grams of fiber?), plus Vitamins C, E, K, and several B-vitamins, it’s the perfect complement to our salmon. You really can’t go wrong with avocado.
Yogurt: Instead of mayo, we use plain yogurt in our salmon salad for a healthier twist. It’s lower in fat and higher in protein, without altering the flavor. We love using plain nonfat yogurt for this recipe, but if mayo is your thing, we recommend a version made with avocado or olive oil. Primal Kitchens has a fantastic avocado-oil mayo that we’re big fans of!
Pecans: We love adding toasted pecans for a bit of crunch and nutty flavor. They’re another great source of healthy fats and fiber. If you prefer a different nut or seed, feel free to swap them out for something like slivered almonds or pumpkin seeds!
This recipe is a celebration of two of our all-time favorite foods—healthy, hearty, and oh-so-satisfying. Enjoy!
How To Make Salmon-Stuffed Avocados
Like we said, this recipe is incredibly easy! Simple start by assembling your ingredients. Chop the celery and pecans. Slice the avocado in half and remove the pit. Drain the salmon and flake (if needed).
Mix together all the salad ingredients. The more you mix, the smoother the salad will become. We like ours chunky, so we only mix it enough to incorporate all the ingredients.
Scoop your salmon mixture into the avocado halves. Top with extra parsley (we like a squeeze of sriracha too!) and they’re ready to eat! It’s that easy!
Salmon-Stuffed Avocados
Salmon-stuffed avocados are a delicious and nutritious dish that combines creamy avocado with tender, flavorful salmon. The rich, buttery texture of the avocado perfectly complements the savory, protein-packed salmon, creating a satisfying, balanced meal. This dish is not only high in healthy fats and omega-3s, but also provides a good dose of vitamins, fiber, and antioxidants. It’s a great option for anyone looking for a low-carb, heart-healthy meal that’s both filling and refreshing.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 2 servings
Ingredients
- ½ cup nonfat plain yogurt
- ⅓ cup diced celery
- ¼ cup chopped toasted pecans
- 2 tablespoons chopped fresh parsley
- ½ tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- 2 cans salmon (5 oz), drained, flaked, skin and bones removed*
- 2 avocados, pitted and cut in half lengthwise
Instructions
- In a medium sized bowl, add the yogurt, celery, pecans, parsley, lemon juice, mustard, salt, pepper, and salmon. Mixed until well combined.
- Divide the salmon mixture between the four avocado halves. Spoon the mixture onto the top of the avocado.
- Top with additional parsley, if desired. Serve immediately.
Notes
*We suggest using salmon canned in water, not oil. Fish contains many wonderful nutrients, many of which are fat-soluble (like Vitamins A and D). If you use salmon canned in oil, you’ll lose many of those nutrients when you drain the can!
