Salmon Stuffed Avocados Recipe




 Canned boned skinned pink salmon7 3⁄4 Ounce, drained, flaked
 Chopped celery1⁄2 Cup (8 tbs)
 Frozen peas1⁄2 Cup (8 tbs), thawed (English Peas)
 Chopped green onions1⁄4 Cup (4 tbs)
 Hard-cooked eggs1 , chopped
 Mayonnaise1⁄4 Cup (4 tbs)
 Avocados2 Large, peeled
 Lemon juice1 Teaspoon
 Paprika To Taste
 Bibb lettuce4

Nutrition Facts

Serving size

Calories 544 Calories from Fat 378

% Daily Value*

Total Fat 44 g67.7%

Saturated Fat 6.1 g30.4%

Trans Fat 0 g

Cholesterol 98.8 mg32.9%

Sodium 171 mg7.1%

Total Carbohydrates 25 g8.2%

Dietary Fiber 16.7 g66.8%

Sugars 4.4 g

Protein 20 g40.3%

Vitamin A 137.2% Vitamin C 59.5%

Calcium 11.3% Iron 23.8%

*Based on a 2000 Calorie diet


Combine salmon, celery, peas, green onions, chopped egg, and mayonnaise, toss well.
Cut avocados in half lengthwise, remove seeds.
Brush avocado halves with lemon juice, and fill with salmon mixture.
Sprinkle with paprika.
Arrange avocado halves on lettuce leaves.