Spicy Salmon Salad Stuffed Avocados make lunch, brunch or dinner delicious! Slightly spicy and not overly creamy, flaky salmon salad. Avocados and salmon make perfect partners.
I became a big fan of cooked salmon in pouches. I feel cooked salmon is a bit more versatile than tuna. It’s a nice change too.
This salad has hints of citrus, horseradish and heat from red pepper flakes. A splash of lemon juice, shake of dill and some celery for crunch.
Low fat sour cream replaces mayo for a touch of creaminess. You can use yogurt or skip it altogether if you like. Add a few more drops of lemon juice and olive oil instead.
I picked avocado for my vessel because it’s texture and flavor goes so well with fish and seafood. Fish tacos anyone?
Spicy Salmon Salad Stuffed Avocados
Spicy Salmon Salad Stuffed Avocados
Ingredients
- 1 avocado, cut in half, pit removed
- 2.6 ounce cooked flaked salmon (pouch)
- 1/4 cup finely chopped celery
- 1 green onion, thinly sliced, reserve 1 tablespoon for garnish
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1/2 teaspoon horseradish
- 1/4 teaspoon dill
- 1/8 teaspoon salt
- 1 tablespoon sour cream
- 1/4 teaspoon red pepper flakes
- 1 tablespoon lemon zest
Instructions
- In a large bowl, mix together salmon, celery, onion, lemon juice, horseradish, dill, salt, sour cream and pepper flakes. Fill avocados. Garnish with reserved onion and lemon zest.
