Salmon Salad Stuffed Avocado…With a Mexican Twist
If you have about 4 minutes to spend in the kitchen, Salmon Salad Stuffed Avocado…With a Mexican Twist might be an amazing gluten free and pescatarian recipe to try. This side dish has 86 calories, 10g of protein, and 4g of fat per serving. This recipe serves 3 and costs $1.31 per serving. 294 people were impressed by this recipe. Head to the store and pick up jalapeno, red bell pepper, salmon, and a few other things to make it today. This recipe is typical of Mexican cuisine. It is brought to you by Nutritious Eats. Overall, this recipe earns a tremendous spoonacular score of 94%. Similar recipes include Salmon Twist Pasta Salad, Shuba with Salmon, a twist on Herring Salad, and Caprese Salad with a Twist – Avocado, Tomato, Mozzarellan and Basil with Pasta.
Servings: 3
Preparation duration: 5 minutes
Cooking duration: -1 minutes
Ingredients:
2 Tablespoons chopped cilantro
1/4 teaspoon cumin
1/4 teaspoon garlic powder
2 Tablespoons sliced green onion
salsa or hot sauce (optional to serve on top or stir into salad)
1/2 small jalapeno (more or less to taste)
2-3 Tablespoons fresh lime juice
1/3 cup finely diced red bell pepper
5 ounce pouch wild caught boneless salmon
salt and pepper to taste
1 Tablespoons Greek yogurt or sour cream (or could sub a little olive oil for a non-dariy version)
Equipment:
bowl
Cooking instruction summary:
Drain salmon of juices. Add all ingredients to a bowl and mix gently with a spoon. Season to taste with salt, pepper and hot sauce. Spoon mixture onto a cut avocado half. Serve with salsa and extra lime wedges.
Step by step:
1. Drain salmon of juices.
2. Add all ingredients to a bowl and mix gently with a spoon. Season to taste with salt, pepper and hot sauce. Spoon mixture onto a cut avocado half.
3. Serve with salsa and extra lime wedges.
Nutrition Information:
covered percent of daily need
