There’s something magical about creamy avocados and flaky salmon coming together—it’s like they were always meant to be. This Salmon-Stuffed Avocados recipe is one of those quick and nourishing dishes that never fails to impress, whether you’re making a light lunch, a crowd-pleasing appetizer, or a wholesome dinner.
Growing up, I watched my nonna create dishes that were simple yet so deeply satisfying. Though she leaned toward Italian flavors, she always encouraged experimenting with fresh ingredients—like combining rich proteins with garden-picked herbs and a splash of citrus. This recipe brings that same spirit of simplicity and nourishment, only with a fresh American twist.
Let’s make these creamy, zesty, protein-packed salmon-stuffed avocados your next go-to dish!
Why You’ll Love This Salmon-Stuffed Avocados Recipe
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Quick to prepare – Ready in under 20 minutes.
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High in protein & healthy fats – Ideal for low-carb and keto-friendly diets.
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Perfect for meal prep or entertaining – They hold up beautifully and look stunning.
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No cooking required – A total win for summer days or busy weeknights.
Ingredients You’ll Need
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½ cup nonfat plain Greek yogurt
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½ cup diced celery
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2 tablespoons chopped fresh parsley
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1 tablespoon lime juice
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2 teaspoons mayonnaise
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1 teaspoon Dijon mustard
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⅛ teaspoon salt
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⅛ teaspoon ground black pepper
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2 (5-ounce) cans salmon, drained, flaked, skin and bones removed
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2 ripe avocados
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Chopped chives, for garnish (optional, but so pretty!)
How to Make Salmon-Stuffed Avocados
This comes together in minutes, but the flavors are big and bold.
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Mix the creamy base: In a medium bowl, combine the Greek yogurt, celery, parsley, lime juice, mayo, Dijon mustard, salt, and pepper. Stir until well blended.
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Add the salmon: Flake in the canned salmon and gently mix to coat everything with that creamy dressing.
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Prep the avocados: Slice the avocados in half and remove the pits. Remove roughly a tablespoon of flesh from each avocado half and place it in a small bowl.
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Mash and blend: Mash the scooped-out avocado and stir it into the salmon mixture. It adds a luxurious creaminess you’ll love!
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Assemble: Spoon about ¼ cup of the salmon mixture into each avocado half. Don’t be shy—mound it high!
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Garnish: Sprinkle with chopped chives for a fresh, bright finish.
Helpful Tips
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Use ripe but firm avocados—they should give slightly when gently pressed.
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For a prettier presentation, use a melon baller or small spoon to scoop out avocado neatly.
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Want an extra pop of brightness? Add a tiny pinch of lemon zest to the mix!
Substitutions & Variations
I promised you versatile, and here’s proof!
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No yogurt? Swap it with sour cream or mashed avocado for a dairy-free version.
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No parsley? Dill or cilantro work beautifully too.
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Feeling spicy? Add a few dashes of hot sauce or minced jalapeño to the mix.
Frequently Asked Questions About Salmon-Stuffed Avocados
Can I use fresh salmon instead of canned?
Absolutely! Just cook, flake, and cool it before adding. But canned salmon keeps this recipe pantry-friendly and quick.
Can I make this ahead of time?
The salmon filling can be made a day in advance and kept chilled in the fridge. Fill the avocados just before serving to avoid browning.
How can you prevent avocados from browning?
A light brush of lime or lemon juice on the cut avocado helps slow oxidation. Keeping the mixture tightly covered in the fridge also helps.
Storage Instructions
Store any leftover salmon mixture in an airtight container in the fridge for up to 2 days. Unfortunately, once the avocados are cut, they’re best eaten fresh. But hey—no one’s complaining about that!
More Light, No-Cook Recipes You’ll Love
This dish hits all the right notes: creamy, crunchy, tangy, and savory. It’s anything but boring!! I’m kicking myself for not having shot it when I made it last week—so photogenic, so green and pink and glorious. Let this be your sign to grab those pantry staples and turn them into something unforgettable.
What do you think—will you give these Salmon-Stuffed Avocados a try? I’d love to hear how yours turn out!
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Salmon-Stuffed Avocados
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Salmon-Stuffed Avocados are creamy, crunchy, and packed with flavor—your new go-to no-cook lunch! Made with pantry-friendly canned salmon and Greek yogurt, this easy meal is high in protein, low in carbs, and comes together in just 15 minutes. Bright, fresh, and oh-so-satisfying
Ingredients
½ cup nonfat plain Greek yogurt
½ cup diced celery
2 tablespoons chopped fresh parsley
1 tablespoon lime juice
2 teaspoons mayonnaise
1 teaspoon Dijon mustard
⅛ teaspoon salt
⅛ teaspoon ground black pepper
2 (5-ounce) cans salmon, drained, flaked, skin and bones removed
2 ripe avocados
Chopped chives, for garnish (optional)
Instructions
In a medium bowl, mix together Greek yogurt, celery, parsley, lime juice, mayo, Dijon mustard, salt, and pepper.
Add the flaked salmon and stir until fully combined.
Slice the avocados in half lengthwise and remove the pits.
Scoop about 1 tablespoon of avocado flesh from each half and mash it in a small bowl.
Stir the mashed avocado into the salmon mixture for extra creaminess.
Fill each avocado half with about ¼ cup of the salmon mixture, mounding it high.
Garnish with chopped chives if desired, and serve immediately!
Notes
Use ripe but firm avocados for best results.
Add a pinch of lemon or lime zest for extra brightness.
Swap Greek yogurt with mashed avocado or sour cream for a dairy-free version.
Keep the salmon mix chilled until ready to serve for the freshest taste.
- Prep Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 avocado half with filling
- Calories: 240
- Protein: 18g
- Cholesterol: 30mg