Salmon Salad Stuffed Avo

 
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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.

 

GATHER:

- 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

 

DO: 

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!