Canned salmon is a valuable pantry staple and a practical way to include heart-healthy, omega-3-rich fish in your diet. Here, we combine it with avocados in an easy no-cook meal.
By Abbie Gellman, M.S., RD, CDN | Updated on September 19, 2023
Tested by EatingWell Test Kitchen
Prep Time: 15 mins
Total Time: 15 mins
Servings: 4
Yield: 4 servings
Nutrition Prole:
Low-Carb Bone-Health Diabetes-Appropriate Nut-Free Healthy Aging Low Added Sugar Soy-Free High-Fiber High- Protein Egg-Free Gluten-Free Low-Calorie
Ingredients:
1⁄2 cup nonfat plain Greek yogurt
1⁄2 cup diced celery
2 tablespoons chopped fresh parsley
1 tablespoon lime juice
2 teaspoons mayonnaise
1 teaspoon Dijon mustard
1⁄8 teaspoon salt
1⁄8 teaspoon ground pepper
2 (5 ounce) cans salmon, drained, flaked, skin and bones removed
2 avocados
Chopped chives for garnish
Directions:
Step 1
Combine yogurt, celery, parsley, lime juice, mayonnaise, mustard, salt, and pepper in a medium bowl; mix well. Add salmon and mix well.
Step 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.
Step 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.
Originally appeared: Diabetic Living Magazine, Spring 2019
Nutrition Facts:
Per serving: Serving Size 1/2 avocado and 1/4 cup salmon salad 293 calories; total fat 20g ; saturated fat 3g ; cholesterol 61mg; sodium 400mg; total carbohydrate 11g; dietary fiber 7g; total sugars 2g; protein 23g; vitamin c 14mg; calcium 94mg; iron 1mg; potassium 807mg
See original recipe on EatingWell: https://www.eatingwell.com/recipe/270549/salmon-stuffed-avocados/
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