Salmon Stuffed Avocado by Bek Davis
BEK DAVIS is a trained chef and the creator of the popular low-carb recipe and cooking tips website, Low-carb Bek. Her culinary background provided her with the knowledge and creativity to assemble tasty and nutritious, low-carb meals. To learn more, visit lowcarbbek.com or follow her on Instagram @lowcarbbek.
5 to 6 ounces Wild Alaskan King Salmon or Wild Alaskan Sockeye Salmon, cooked, shredded, and chilled
1/4 cup mayonnaise
1 tbsp green onion, chopped
1 tbsp red jalapeno pepper, minced
2 tbsp fresh cilantro, chopped
juice of 1/2 lime
1/2 teaspoon smoked paprika
salt and pepper, to taste
2 ripe haas avocado, halved
Prepare the salmon until cooked throughout and chill in the refrigerator for 20 to 30 minutes.
In a small mixing bowl, add the salmon, mayonnaise, green onion, jalapeño, cilantro, lime juice, smoked paprika, and mix well. Season with salt and pepper.
Divide salmon salad evenly between four avocado halves.
Garnish with cilantro, red jalapeño pepper, and a dollop of guacamole.