Ever stared into your fridge at lunchtime, stomach grumbling, and just… blanked? Same. The other day, I remembered this salmon-stuffed avocados recipe. Total rescue move. It’s filling, crazy quick, and somehow feels like you actually made an effort (even if you, like me, want to put in zero effort). Plus it checks all the healthy meal boxes without tasting like rabbit food. Five minutes. Some leftovers. Boom. Lunch is sorted.
Tips from the EatingWell Test Kitchen
Let me tell you, I tested this a few times, and honestly, the real trick is in how you prep the avocados. You want them just a bit soft, not totally squishy. I also found out (painfully) that adding the salmon mix right before eating helps avoid any weird soggy texture. Oh, and a little squeeze of citrus—seriously, it wakes everything up. If you’re using canned salmon, drain it well or you’ll end up with goopy avocado boats, and nobody wants that.
One more tip? Play with herbs! Fresh dill feels classic, but if you’re out, don’t let that stop you. Parsley or even a sprinkle of chives can work.
Nutrition Notes
Salmon-stuffed avocados? Total powerhouse. Loads of healthy fats, tons of protein, a nice punch of fiber. And here’s the best bit—it keeps you actually full. Not just “snack later” full.
Avocados bring those gorgeous mono fats (the good kind that your heart actually cheers for), while the salmon brings protein plus omega-3s. That’s not just nutrition talk; like my doctor said, “That’s a meal for grown-ups.” If you’re low on carbs, this fits. Super for keto folks or just anyone wanting real fuel, not filler.
Bonus: No gluten. I mean, unless you stuff some crackers in there or something wild.
Why You Need to Make Salmon Stuffed Avocados!
Okay, hear me out. My friend had never tried this and swears now it’s ‘fancy-dining-at-home’ food. But truth is, it’s ideal for lazy cooks or meal preppers. It looks gorgeous (green and pink, Instagram dreams) but no chef training needed.
I’ve made these for a picnic, and people legit think I ordered out. It’s also weirdly comforting, especially after a loooong day at work when cooking sounds like a punishment.
So, why make salmon-stuffed avocados?
- It’s wildly easy and takes under 10 minutes.
- You can meal prep the filling ahead.
- Healthy enough for weekday lunches or after-gym munchies.
- Feels like something from a five-star restaurant. Really.
Trust me, even picky eaters at my table were asking for seconds.
Ingredients and Substitutions
Alright, here’s what you need, plus a few tricks from someone who—let’s be honest—has been caught with an empty pantry once or twice.
Get two ripe avocados. Not mushy, not rock-hard. You’ll need about a cup of cooked salmon. That’s about a small fillet or one can (without the liquid). Maybe a little chopped red onion, some fresh herbs, a healthy squeeze of lemon or lime, salt, and pepper. Mayo or Greek yogurt makes it creamy (I love Greek yogurt). Got capers? Throw a few in for a salty punch.
No salmon? Tuna swap works. No fresh herbs? Dried is okay, just use less. Don’t have lemon? Apple cider vinegar actually does a pretty fine job too.
| Ingredient | Best Substitute | Flavor Tip |
|---|---|---|
| Avocado | Scoopable cucumbers | Different, but still fresh! |
| Salmon | Tuna or shredded chicken | Almost as good, honestly |
| Greek Yogurt | Mayo (or vice versa) | Just change for creaminess |
How to Make Salmon Stuffed Avocado
This is where it gets silly simple. Scoop the flesh from your avocado (leave about a quarter-inch around the edge so it holds together). Mash it up in a bowl. To that bowl, add in your salmon, a spoon of yogurt (or mayo), red onion, a squirt of lemon juice, salt, pepper, and whatever herbs you love.
Mix it all up. Taste. Needs more lemon? Go crazy. Ready now? Pile the mixture back into the empty avocado skins. I usually sprinkle a little extra herb or black pepper on top. Then, just eat it. No fancy steps.
If the whole avocado bowl thing is too much, just mash it all together and use it as a dip. Still excellent. I’m big on kitchen shortcuts.
Serving Suggestions
Just eating the stuffed avocado straight is perfectly fine, but you’ve got options.
- Serve on a bed of greens if you want to bulk it up.
- Scoop onto rice cakes or crunchy seed crackers.
- Serve as a topper for toast—add sliced tomatoes if you’re feeling wild.
Common Questions
Q: Can I use canned salmon?
Absolutely. Just be sure to drain it well. Fresh salmon is fancier, but canned keeps things wallet-friendly.
Q: How early can I make this?
You can prep the salmon mix a day ahead. Just wait to fill the avocados till it’s time to eat.
Q: Will it turn brown?
Avocado does brown, yeah. Citrus juice buys you a couple extra hours, but this is best eaten fresh.
Q: Is it kid-friendly?
Sure. Maybe skip the onion for little ones, but otherwise, it’s a hit in my house.
Q: What herbs work best?
Dill is classic. Parsley’s an easy swap. Chives give a nice onion thing without overpowering.
I tried this recipe for lunch after work and, wow, it beat any corner deli salad. My kids even fought over the last stuffed half! —Jamie R., Brooklyn
Your Wellness Lunch, Upgraded
If you’re craving a quick meal that’s healthy and doesn’t taste like bland diet food, you need this in your lunch lineup. Salmon-stuffed avocados are honestly so easy, you could probably memorize this whole thing. Next time someone asks you for a simple, fancy-ish meal, just nod and hand them this. Don’t forget to check out more quick, healthy recipes on EatingWell and The Spruce Eats. Let me know if you get creative with your own twists—I love hearing about it.
Salmon Stuffed Avocados
Ingredients
Method
- Scoop the flesh from the avocados, leaving about a quarter-inch around the edges.
- Mash the avocado flesh in a bowl.
- Add cooked salmon, Greek yogurt (or mayo), chopped red onion, lemon juice, salt, and pepper to the bowl. Mix well.
- Taste and adjust seasoning if necessary.
- Pile the mixture back into the empty avocado skins.
- Optional: Sprinkle additional herbs or black pepper on top before serving.
- Enjoy immediately or use the mixture as a dip.