Salmon Salad On The Half Shell Recipe

Name: Salmon Salad On The Half Shell
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 avocados; 1 (15 oz.) can salmon, cold; 2 Tbsp. sliced celery; 1 1/2 Tbsp. lemon juice; 1/8 tsp. dry mustard; dash of pepper; lettuce; 2 Tbsp. sliced green onion; 1/3 c. oil; 1 small clove garlic, minced; 1/4 tsp. salt; 1 1/2 tsp. minced parsley

Servings: persons

3 avocados
1 (15 oz.) can salmon, cold
2 Tbsp. sliced celery
1 1/2 Tbsp. lemon juice
1/8 tsp. dry mustard
dash of pepper
lettuce
2 Tbsp. sliced green onion
1/3 c. oil
1 small clove garlic, minced
1/4 tsp. salt
1 1/2 tsp. minced parsley

1
Halve, pit and peel the avocados.
2
Arrange on lettuce lined plates.
3
Drain salmon and separate into chunks.
4
Toss salmon lightly with onion and celery.
5
Fill avocados with mixture. Combine remaining ingredients in jar with tight lid.
6
Cover and shake jar vigorously.
7
Drizzle over salmon and avocados.
8
Ready to serve.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 avocados, 1 (15 oz.) can salmon, cold, 2 Tbsp. sliced celery, 1 1/2 Tbsp. lemon juice, and more.

Yes, Salmon Salad On The Half Shell falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon Salad On The Half Shell

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