Ingredients:

  • 1 can (6 oz / 170g) canned salmon, drained and flaked
  • 3 tbsp (45g) plain Greek yogurt
  • 1 tbsp (15g) mayonnaise
  • 1 tsp (5g) Dijon mustard
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (30g) red onion, finely diced
  • 2 tbsp (30g) celery, finely diced
  • 1 tbsp (4g) fresh dill, chopped
  • ¼ tsp (1.5g) sea salt
  • ¼ tsp (1.2g) cracked black pepper
  • 2 large (approx. 1 lb / 450g) ripe avocados
  • 1 tsp (5ml) lime juice

Instructions:

  1. Slice the avocados in half lengthwise and remove the pits. Gently scoop out about 1 tablespoon of the flesh from the center of each half to create a larger pocket for the filling. Immediately brush the exposed green flesh with lime juice to prevent browning.
  2. In a medium mixing bowl, combine the flaked salmon, Greek yogurt, mayonnaise, and Dijon mustard. Stir in the diced red onion, celery, and fresh dill. Squeeze in the lemon juice and fold in the salt and pepper until the mixture is creamy but still retains the crunch of the vegetables.
  3. Spoon the salmon mixture generously into the hollowed-out avocado halves, smoothing the top with a spoon.