Entrée: United States – Salmon and Spinach Stuffed Avocados

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 ripe avocados
2 salmon fillets (6 oz (170 g) each), cooked and flaked
2 cups (60 g) fresh spinach, washed and chopped
1 tbsp (15 ml) olive oil
1 clove garlic, minced
1 tbsp (15 ml) lemon juice
Salt and pepper to taste

Show original ingredient measurements

2 ripe avocados
2 salmon fillets (6 oz / 170 g each), cooked and flaked
2 cups (60 g) fresh spinach, washed and chopped
1 tbsp (15 ml) olive oil
1 clove garlic, minced
1 tbsp (15 ml) lemon juice
Salt and pepper to taste

Instructions

1. Prepare the Avocados: Carefully cut the avocados in half and remove the pits. Using a spoon, gently scoop out a portion of the flesh, leaving a small border to create a cavity for the filling. Set the avocado flesh aside in a bowl.
   
2. Cook the Spinach: Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat.

3. Prepare the Filling: In the bowl with the reserved avocado flesh, add the flaked salmon and cooked spinach. Mix gently until combined. Season with lemon juice, salt, and pepper to taste.

4. Stuff the Avocados: Spoon the salmon and spinach mixture into each avocado half, pressing lightly to pack it in.

5. Serve: Place the stuffed avocados on a serving platter. Garnish with additional lemon wedges if desired. Serve immediately and enjoy this healthy, flavorful dish!

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