Salmon Stuffed Stuffed Avocado

Preparation time:

Hands-on:        10 minutes
Overall:         30 minutes 

Nutritional values (per serving):

Total Carbs13.9grams
Net Carbs6.4grams
of which Saturated11.4grams
Magnesium75mg (19% RDA)
Potassium1122mg (56% EMR)
Macronutrient ratio: Calories from carbs (5.8%), protein (24.3%), fat (70%)

Ingredients (makes 2 servings):

  • 1 large or 2 small avocados (200 g / 7.1 oz)
  • 2 small salmon fillets (220 g / 7.8 oz)
  • 1 small white onion, finely chopped (70 g / 2.5 oz)
  • ¼ cup soured cream or crème fraîche or mayonnaisetry my home-made mayo (58 g / 2 oz)
  • 2 tbsp fresh lemon juice (~ ½ lemon)
  • ¼ tsp salt or more to taste(I used pink Himalayan)
  • freshly ground black pepper to taste
  • 1 tbsp ghee or coconut oil (you can make your own ghee)
  • lemon wedges for garnish
Notes: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).


  1. Preheat the oven to 200 F / 400 F. Place the salmon filets on a baking tray lined withparchment paper. Drizzle with melted ghee or olive oil, season with salt and pepper and 1 tablespoon of fresh lemon juice. Place in the oven and bake for 20-25 minutes.
  2. When done, remove from the oven and let it cool down for 5-10 minutes. Using a fork, shred the salmon fillets and discard the skin. Mix with finely chopped onion,...
  3. ..., soured cream (or creme fraiche or mayonnaise) and freshly chopped dill. 
  4. Squeeze in more lemon juice and season with salt and pepper to taste. Scoop the middle of the avocado out leaving ½ - 1 inch of the avocado flesh. Cut the scooped avocado into small pieces.
  5. Place the chopped avocado into the bowl with salmon and mix until well combined.
  6. Fill each avocado halve with the salmon & avocado mixture, add lemon and enjoy!


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