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Salmon Salad Stuffed Avocado (FM)

 | 3 Comments  | FM, Lunch/Dinner, Nutrition



2 pan-seared salmon fillets (See directions for pan-seared salmon below)

1/2 tsp finely chopped fresh dill

6 tsp champagne vinegar

Freshly squeezed juice of 1/2 lemon

4 scallions, finely chopped

Salt & Pepper to taste

1 large avocado

cucumber for garnish

grapefruit for garnish


Instructions for pan seared salmon:

Coat a large skillet with the grapeseed oil and heat over medium-high heat until it sizzles when you flick water on it. Season the salmon generously with salt and pepper on both sides and place the fillets in the skillet skin side down. Cook for about 4 minutes on each side or until cooked through.



  1. In a medium bowl mash the salmon with the dill, vinegar, lemon juice, and scallions until combined.
  2. Halve the avocado lengthwise and remove the pit.
  3. Split the salmon salad into two equal portions and fill the avocado halves. The salad should stay on top of the avocado. You can garnish with cucumber and a piece of grapefruit.

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3 comments on “Salmon Salad Stuffed Avocado (FM)”

  1. private avatar image

    Private  |  Texas, USA

    Sounds delicious! I just bought some frozen salmon (my favorite fish) and I always keep avocado in the fridge. I’ve had tuna with avocado and love it. Anxious to try salmon. 😉

  2. private avatar image

    Private  | 

    That looks wonderful! Can’t wait to try this. 🙂

  3. private avatar image

    Private  |  MARYLAND, USA

    I assume 1 half of avacado and salmon is 1 serving? 🙂

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