Active time: 20 minutes Total time: 20 minutes
If you’re looking for an elegant lunch to serve guests, make these luscious, stuffed avocados. Bonus: They’re an unsaturated fat gold mine. The avocado shell provides a serving bowl for the creamy avocado, tender salmon and snappy radishes. All you need is a salad and you have an Instagram-worthy meal that’s great for heart health.
Coconut-Poached Salmon Stuffed Avocados
- 1/4 cup (60ml) coconut milk
- 2 teaspoons of lime juice
- 1/4 teaspoon salt
- 1/4 pound (112g) salmon
- 1 medium radish, finely chopped
- 1 stalk celery, minced
- 2 large avocados
- 4 sprigs of cilantro, for garnish
In a small pot, place the coconut milk, 1 teaspoon lime juice and salt. Chop the salmon and add to the pan, and place over medium heat until it starts to bubble. Stir frequently until the salmon is cooked through, about 2 minutes, depending on the size of the pieces. Remove from heat and transfer the contents of the pan to a large bowl. Let cool.
Add the radish, celery and cilantro to the salmon mixture. Halve the avocados lengthwise and remove the pits. Use a paring knife to score the flesh lengthwise and then across, then use a spoon to scoop the cubes into the bowl. Toss to mix.
Scoop heaping 1/2-cup measures of the avocado mixture into the avocado skins and place each on a serving plate. Sprinkle with more lime juice and serve, garnished with cilantro sprigs. Serve immediately or cover and refrigerate for 1–2 hours.
Serves: 4 | Serving Size: 1/2 avocado
Nutrition (per serving): Calories: 212; Total Fat: 17g; Saturated Fat: 4g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 162mg; Carbohydrate: 7g; Dietary Fiber: 5g; Sugar: 1g; Protein: 10g