Salmon Stuffed Avocados Recipe with Dill and Lemon

These stuffed avocado boats are filled with a bright, herb-forward canned salmon salad made with lemon juice, fresh herbs, garlic, and a touch of olive oil. They’re a quick, high-protein snack or light lunch that comes together in minutes.

Stuffed Avocados

One of the easiest go-to recipes for a fast lunch or snack, these stuffed avocados are ready in about 10 minutes. Ripe avocados cradle a simple canned salmon salad that’s fresh, tangy, and packed with protein—about 18 grams per serving—making it a satisfying option any time of day.

Ingredients You Need

• Avocados — choose ripe avocados that are easy to cut and scoop.
• Canned salmon — lower-sodium varieties work well so you can control seasoning; any canned salmon is fine.
• Fresh herbs (parsley, dill, and green onions) — they brighten the salmon salad; don’t skip them.
• Garlic — minced for depth of flavor.
• Lemon juice — adds brightness and balances the richness.
• Olive oil — helps bind the salad; substitute another oil if you prefer.
• Apple cider vinegar — a small splash complements the fish.
• Salt — to taste, to enhance the flavors.
• Cayenne pepper — optional, for a little heat.

How to Cut an Avocado

Cutting an avocado safely and cleanly is the only slightly tricky part. Follow these simple tips to avoid slips and get neat halves ready for stuffing.

• Use a sharp knife. A sharp blade slices smoothly and is safer than a dull one.
• Stabilize the avocado. Hold a dish towel in your hand under the avocado to prevent slipping and add a protective layer between your hand and the knife.

How to cut an avocado

1. Place a towel in your hand and hold the avocado securely. Slice lengthwise, turning the avocado so the knife runs around the pit.
2. Twist the two halves apart and set down the knife.
3. To remove the pit, hold the avocado half in the towel and carefully tap the pit with the knife until it lodges, then twist to lift it out. Alternatively, scoop the pit out with a spoon if you prefer.

How to Make Stuffed Avocados

1. Prepare the avocados. Halve ripe avocados lengthwise and remove the pits. If the cavity is small, scoop a little more avocado flesh into the bowl for the salmon salad so the filling will fit nicely.
2. Make the salmon salad. Drain the canned salmon and flake it into a bowl. Add minced green onions, parsley, dill, garlic, lemon juice, olive oil, apple cider vinegar, salt, and a pinch of cayenne if you like heat. Stir to combine. If you scooped extra avocado, fold it in for creaminess.
3. Assemble. Spoon about 1/4 cup of salmon salad into each avocado half (or divide evenly among four servings). Finish with an extra squeeze of lemon or a drizzle of sriracha if desired.

Tips & Tricks

Switch up the protein

If you prefer, swap the canned salmon for canned tuna or canned chicken—both make great fillings and keep this recipe fast and pantry-friendly.

Ingredient substitutions

Feel free to personalize the salad. A few easy swaps:

• Parsley, green onions, dill → mint, cilantro, or red onion
• Lemon juice → lime juice
• Olive oil → avocado oil
• Apple cider vinegar → any light vinegar

What else can you stuff?

If avocados aren’t available or you want variation, this salmon salad is delicious in other vessels:

• Bell pepper halves
• Scooped zucchinis
• In soft corn or flour tortillas as a quick salmon taco

Other salads that make great avocado stuffings

Try using alternative fillings to change things up—tuna salad, yogurt-based chicken salad, smoked chicken salad, or a Mexican street corn salad all work wonderfully when spooned into an avocado half.

Storage Suggestions

Store the salmon salad separately from the avocados to prevent browning. Keep the salmon salad in an airtight container in the refrigerator for up to 5 days. If you only eat one half of an avocado, leave the pit in the unused half and wrap it tightly to slow oxidation.

Recipe Details

Author: Lee Hersh

Prep time: 5 minutes

Servings: 4

Nutrition (per serving)

• Calories: 264 kcal
• Protein: 18 g
• Fat: 19 g
• Carbohydrates: 9 g
• Fiber: 6 g
• Sugar: 1 g

Nutrition information is an approximation and should be used as a guideline.

Watch It

A short how-to video demonstrates the quick assembly and techniques for prepping the avocados and mixing the salmon salad.

Enjoy these salmon-stuffed avocado boats as a healthy, flavorful option for lunch, a snack, or a light dinner. If you make them, share your photos and tag your posts with the hashtag #fitfoodiefinds so others can see your creations.