Salmon and Tomato Stuffed Avocados


1/2 cup nonfat plain 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 pepper

two 5 Oz. cans salmon, drained, flaked

2 avocados

1 tomaro, diced

Chopped chives for garnish

Combine yogurt, celery, parsley, lemon juice, mayonnaise, mustard, salt and pepper in a bowl, stir to mix well.

Add salmon and stir to mix well.

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.

Fill each avocado half with 1/4 cup of salmon mixture, mounding on the avocado halves. Garnish with chives and diced tomato. Enjoy!
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