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Baja Salmon Avocado

Whether served in avocado half shells or in a bowl, this tangy fiesta salad is “delicioso”!

Serves 
Prep time
20 min
Time to Table
20 min

Ingredients

2
fresh medium avocados, halved
2 cans (213g each)
Clover Leaf Low Sodium Pink Salmon, drained and flaked (remove skin & bones as desired)
1 tbsp (15 mL)
lemon juice
1 tbsp
lime juice
½ tsp
chili powder
1 cup (250 mL)
chopped tomato
1 cup (250 ml)
chopped white onion
2
jalapeños, deseeded & chopped
½ cup
fresh chopped cilantro

Preparation

  1. Cut avocados in half, remove seed, and scoop out avocado, leaving 1/4" rim for shell. Set aside halved shells.  Dice the scooped out avocado. 
  2. Combine salmon, lemon juice, lime juice, and chili powder. Stir gently.
  3. Toss diced avocado, tomato, onion, jalapeño, cilantro with seasoned salmon. 
  4. Fill avocado halves with salmon tomato mixture.

TIPS:

  • This recipe also works well with Clover Leaf Low Sodium Sockeye Salmon.
  • Chili powder can be replaced with taco seasoning, if desired.
  • Filling can be enjoyed as is, or served with hot sauce and tortilla chips as desired.

Prepared with

Nutrition

Amount per serving% Daily Value
Calories
290
Fat
15 g
23%
Saturated Fat
2.5 g
Trans Fat
0 g
Saturated + Trans
13%
Omega-3 Polyunsaturates
1.5 g
Omega-6 Polyunsaturates
1 g
Cholesterol
70 mg
Sodium
140 mg
6%
Carbohydrate
14 g
5%
Fibre
4 g
16%
Sugar
3 g
Protein
27 g
Vitamin A
8%
Vitamin C
35%
Calcium
20%
Iron
15%

Claims Per Serving

- Source of energy
- Source of Vitamin A
- Good source of Vitamin C
- Good source of calcium
- Good source of iron

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