Avocado stuffed with smoked Salmon

7′ reading time

We present Avocado stuffed with smoked Salmon: an original and light appetizer recipe, aesthetically winning and rich in nutrients.

Salmon and avocado: is there a combination as tasty as cool as this?
These two ingredients are often together and really fit. And it’s not just a matter of color matching.
This combination, as tasty as it is healthy, does not play on contrasting textures and flavors: in fact, both salmon and avocado are fatty foods.
Both are a cure-all for our health, in particular for that of our heart and circulation in general. In fact, thanks to its high content of monounsaturated fats, phytosterols and Omega 3, avocado helps to reduce the levels of bad cholesterol (LDL) in the blood, instead increasing those of good cholesterol (HDL).
Salmon is also excellent for health, thanks to its high content not only of Omega 3, but also of vitamins, phosphorus and mineral salts.

Being both characterized by this load of fats, it is good to balance them by adding other ingredients. Certainly an acid taste cannot be missing, which can be obtained for example through fresh citrus fruits, or thanks to an acid cream or yogurt. Of course, it is also necessary to balance the sweetness and consistency: the first can be balanced using a savory element, such as arugula, while the second by inserting other crunchy ingredients, such as dried fruit or croutons.

Ingredients (for 4 people)

    • 500 g smoked salmon
    • 3 avocados
    • 2 onions
    • 1 head of lettuce
    • 1 celery stick
    • 2 lemons
    • 1 tablespoon of balsamic vinegar
    • 50 g shelled peas
    • 1 pound of raw ham
    • E.V.O. Oil q.s.
    • Salt to taste
    • Pepper as needed
    • 1 teaspoon of Tabasco
    • 1 teaspoon of Worcester sauce


  1. Peel and wash the vegetables.
  2. Half open 2 avocados and remove the stones: dig them out by extracting their pulp
  3. Peel the third avocado, chop it and then dip it in acidulated water
  4. Remove the slice of ham from the fat and cut it into small pieces (a little half a centimeter on each side)
  5. Cut 1 and 1/2 onion into strips
  6. Pass the salmon in the mixer with the avocado pulp, the other 1/2 onion, celery, 1/2 lemon juice, a teaspoon of Worcester, one of tabasco, salt, pepper: add the blanched peas and put the passed in the refrigerator
  7. In a bowl chop the lettuce leaves, add the drained avocado, the onion cut into strips and season with oil, balsamic vinegar, salt and pepper: stir and leave to rest in the refrigerator for half an hour
  8. Fill the avocados with plenty of salmon puree and serve them lying on the aromatic salad: garnish with lemon slices
  9. Serve immediately, before the inner edges of the avocados turn black



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