About the Recipe
The avocado is dense and filling, providing 160 calories per half. It's filling because it's rich in fiber (6.7g) and fat. The fat is mainly oleic acid - the same kind of healthy fat found in olive oil.
Ingredients
2 ripe avocados, cut in half
1 lb smoked or baked salmon, broken into small pieces
1/2 cup mayonnaise
3 Tbsp sour cream
1/3 cup diced celery
1/3 cup diced cucumber
1/4 cup diced red onion
2 Tbsp minced chives
1/2 lemon – zest and juice
1/2 tsp white granulated sugar
1 garlic clove pressed
1 tsp dried dill
salt to taste
black pepper to taste
Preparation
Find some just-ripe avocados. They should be slightly brown and slightly soft when squeezed, not rock-hard, but not squishy.
Cut the avocado in half using a good sharp knife. Twist it with both hands to separate the halves. The pit will remain in one half. To remove the pit, hold the half avocado in one hand and use the knife to saw into the pit with the other hand. Once the knife is a few millimeters deep into to the pit, twist the knife to dislodge the pit.
I like to leave the avocados unpeeled (it serves as the bowl as you dig your spoon in).
Combine all ingredients (except avocado halves) in a bowl and mix, then spread evenly onto each avocado half.
Recipe adapted from https://www.willcookforsmiles.com/shrimp-salad-stuffed-avocado/#recipe