Salmon Salad Stuffed Avo


I made up this quick and easy recipe on the fly when I had very little to work with. With leftover baked salmon in the fridge and only a few condiments, I got crafty. This salmon salad can also be made with tuna, egg, chicken, you name it! Dairy-free, gluten-free, rich in protein, fats, and fiber!  Next time, I’m also going to top it with some micro greens for extra phytonutrients  

Perfect as a snack or brunch offering.



- 1/2 ripe avocado

- 2 oz cooked salmon (mine was leftover from a baked fillet dinner, but can use canned!) 

- 1 tbsp hummus

- 5 smashed cherry tomatoes

- Himalayan pink sea salt, black pepper, and other desired seasonings  

- 1/2 tbsp ground flax seeds



Mix the salmon with smashed tomatoes, hummus and seasoning. Can modify amounts of ingredients to suit your taste. Fill the avocado with the salmon salad and sprinkle flax on top!