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Salmon Stuffed Avocados

southern.chef's picture
Ingredients
  Canned boned skinned pink salmon 7 3⁄4 Ounce, drained, flaked
  Chopped celery 1⁄2 Cup (8 tbs)
  Frozen peas 1⁄2 Cup (8 tbs), thawed (English Peas)
  Chopped green onions 1⁄4 Cup (4 tbs)
  Hard-cooked eggs 1 , chopped
  Mayonnaise 1⁄4 Cup (4 tbs)
  Avocados 2 Large, peeled
  Lemon juice 1 Teaspoon
  Paprika To Taste
  Bibb lettuce 4
Directions

Combine salmon, celery, peas, green onions, chopped egg, and mayonnaise, toss well.
Chill.
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.

Recipe Summary

Cuisine: 
American
Servings: 
4

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