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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