Stuffed Avocado Salmon Salad

Prep Time
20 minutes
Cook Time
4-6 servings

Choc full of protein, this versatile salad can be served as an elegant appetizer at home or can be used as a self-contained meal on the go.  You can also use the “unstuffed” salad as a sandwich fixing or as an Hors D’oeuvre– place one tablespoon of the salad on a jicama slice and garnish with toasted sesame seeds for a bold look. 

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  • 2 ripe avocados
  • 1 (15-oz.) can Cannelini white beans, drained and rinsed
  • 2 plum tomatoes, diced
  • 8 oz. cooked fresh salmon, flaked or 1/3 cup chopped smoked salmon
  • 1/3 cup red onion, minced (about ½ medium red onion)
  • Juice from 1 large lemon
  • Juice from 1 large lime
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1-2 tbsp. chopped fresh cilantro (optional)
  • Garnishes: toasted sesame seeds, parsley or cilantro sprigs


  1. Cut avocados in half lengthwise and remove pit.  Scoop out each avocado half, being careful not to rip the shell.  Dice the scooped avocado flesh and reserve shells for later use.
  2. Place diced avocados in a large bowl and add remaining ingredients, mixing until well combined.  Season to taste with plenty of salt, pepper, and additional lemon or lime juice, if necessary.  Store salad in tightly covered container with reserved avocado pits (this will preserve the avocado’s bright green color).
  3. Shortly before serving time, fill each empty avocado shell with mixture.  Serve on a bed of mixed greens and garnish with toasted sesame seeds or with a sprig of parsley or cilantro.