Salmon Stuffed Avocados
Creamy avocado halves filled with a bright, tangy salmon salad studded with crunchy celery and fresh dill. A no-cook, low-carb lunch or light dinner that comes together in 15 minutes and tastes like something from a seaside café.
For 4 servings
- boil · ~10 min
Poach the salmon.
1.Fill a saucepan with 4 cups water and add a pinch of salt. Bring to a gentle simmer over medium heat.2.Slide the salmon fillet into the water and poach for 8-10 minutes until just cooked through and flaky.3.Remove salmon with a slotted spoon and let cool completely on a plate.TIPKeep the water at a bare simmer, not a rolling boil — this keeps the salmon tender. - prep · ~2 min
Flake the salmon and prep the mix-ins.
1.Once cool, flake the salmon into a mixing bowl with a fork, breaking it into bite-sized pieces.2.Add finely diced celery, minced red onion, and chopped fresh dill to the bowl. - mix · ~1 min
Dress the salmon salad.
1.In a small bowl, whisk together olive oil, lemon juice, and dijon mustard until emulsified.2.Pour the dressing over the salmon mixture. Add salt and black pepper.3.Fold gently with a spatula until everything is evenly coated.TIPFold with a light hand — you want tender flakes of salmon, not a paste. - prep · ~1 min
Halve and pit the avocados.
1.Cut both avocados in half lengthwise. Twist to separate the halves.2.Remove the pit and score a shallow crosshatch in the flesh for easier scooping. - assemble · ~1 min
Stuff the avocado halves.
1.Spoon the salmon salad generously into each avocado half, mounding it slightly above the surface.2.Arrange on a serving plate and garnish with extra dill fronds if desired. - serve
Serve immediately while fresh and cool.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Poach the salmon at a bare simmer, not a boil, to keep it tender and moist.
- 2Let the salmon cool completely before flaking to avoid breaking it into mush.
- 3Use ripe but firm avocados so they hold their shape when stuffed.
- 4Score the avocado flesh in a crosshatch pattern for easier scooping with a fork.
- 5Make the salmon salad up to a day ahead and stuff avocados just before serving.
- 6Fold the dressing gently into the salmon to preserve large, satisfying flakes.
Adapt it for your goals.
Spicy
Add 1-2 teaspoons of sriracha or a pinch of cayenne pepper to the dressing for a kick of heat that complements the creamy avocado and cool dill.
high proteinHigh-protein
Swap half the salmon for chopped hard-boiled egg whites or canned tuna (drained) to boost protein without changing the texture too much.
dairy freeDairy-free
This recipe is already dairy-free, but you can add a tablespoon of dairy-free yogurt (coconut or almond-based) to the dressing for extra creaminess.
low oilLow-oil
Replace the olive oil with an equal amount of plain Greek yogurt or avocado mash to cut fat while keeping the salad moist and tangy.
Why this is on our healthy list.
Heart-Healthy Fats
Avocados and salmon are rich in monounsaturated and omega-3 fatty acids, which support cardiovascular health and reduce inflammation.
High-Quality Protein
Salmon provides complete protein with all essential amino acids, making this a satisfying meal that helps maintain muscle mass.
Antioxidant-Rich Vegetables
Celery, red onion, and dill deliver vitamins, fiber, and antioxidants like quercetin and flavonoids that support immune function.
No-Cook Freshness
Because the salmon is gently poached and everything else is raw, this dish retains maximum nutrient content, especially heat-sensitive vitamin C from the lemon juice.
Frequently asked questions
Yes, drain canned salmon well, remove skin and bones if desired, then flake and proceed with the recipe—it will be a bit softer but still delicious.
