Inspired by one of my favorite summer dishes, Aguacate Relleno de Atún, I decided to give the same basic recipe a try with salmon instead. I used freshly baked wild caught salmon, chilled in the fridge for a few hours after baking.
-1/2 fresh, ripe avocado
– FAGE 0% Plain Greek yogurt
Prepare salmon as desired. Scoop out 1/2 of a ripe avocado. Top with salsa and fat-free plain Greek yogurt. (The Greek yogurt is a healthy alternative to the mayo traditionally used in the tuna dish.)
Approximate values taken from nutritiondata.com. These are estimated values and may vary.
Info for 1/2 avocado, 2 oz salmon, 2 tbsp salsa, 1 tbsp fat-free plain Greek yogurt.
Calories: 310, Fat: ~20g (only 2.5g saturated), Sodium: 50mg, Sugar: 3g, Fiber: 7g, Vit C: 20%, Calcium: 6%.