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I love using avocados for quick meals like this one. Avocados go great with chicken, tuna or sardines (also check out my Sardine Stuffed Avocado).
Including avocado in your diet is the best way to boost your electrolyte intake without taking supplements. An average avocado has less than 4 grams of net carbs, is very high in fibre, healthy monounsaturated fats (MUFA) and contains 50% EMR potassium.
Salmon is high in healthy omega 3 fatty acids and potassium. When possible, opt for wild-caught salmon from sustainable sources. Farmed salmon may be inexpensive but is often high in toxic chemicals called PCBs, which are potential carcinogens linked to liver cancer in humans. Studies in animals also showed that PCBs weaken the immune system and affect thyroid hormone levels. If you fo for farmed, opt for organic.
If you are only cooking for yourself, use canned salmon as it's easier to adjust for one serving. Another benefit of using canned salmon is that you can make this tasty keto recipe in just five minutes!
Hands-on Overall
Serving size 1 small or 1/2 large stuffed avocado
Nutritional values (per serving, 1 small or 1/2 large stuffed avocado)
Net carbs6.9 grams
Protein27.1 grams
Fat34.4 grams
Calories465 kcal
Calories from carbs 6%, protein 24%, fat 70%
Total carbs14.4 gramsFiber7.5 gramsSugars3.4 gramsSaturated fat11 gramsSodium359 mg(16% RDA)Magnesium75 mg(19% RDA)Potassium1,118 mg(56% EMR)
Ingredients (makes 2 servings)
- 2 small or 1 large avocado, seed removed (200 g/ 7.1 oz)
- 2 small salmon fillets (220 g/ 7.8 oz) or canned salmon (175 g/ 6.2 oz)
- 1 small white onion, finely chopped (70 g/ 2.5 oz)
- 1/4 cup sour cream or crème fraîche or paleo mayonnaise (58 g/ 2 oz)
- 2 tbsp fresh lemon juice (30 ml)
- sea salt and black pepper, to taste
- 1 tbsp ghee or virgin coconut oil (15 ml)
- 1-2 tbsp freshly chopped dill
- lemon wedges for garnish
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the salmon filets on a baking tray lined with parchment paper. Drizzle with melted ghee or olive oil, season with salt and pepper and 1 tablespoon of fresh lemon juice. Place in the oven and bake for 20-25 minutes.
- When done, remove from the oven and let it cool down for 5-10 minutes. Using a fork, shred the salmon fillets and discard the skin. Mix with finely chopped onion,...
- Add sour cream (or creme fraiche or mayonnaise) and freshly chopped dill.
- Squeeze in more lemon juice and season with salt and pepper to taste. Scoop the middle of the avocado out leaving about 1 cm (1/2 inch) of the avocado flesh. Cut the scooped avocado into small pieces.
- Place the chopped avocado into the bowl with salmon and mix until well combined.
- Fill each avocado half with the salmon & avocado mixture, add lemon and enjoy. stuffed avocados are best eaten fresh but can be stored in the fridge for up to a day.
Ingredient nutritional breakdown (per serving, 1 small or 1/2 large stuffed avocado)
| Net carbs | Protein | Fat | Calories |
|---|
| Avocado, fresh |
| 1.8 g | 2 g | 14.7 g | 161 kcal |
| Salmon, raw |
| 0 g | 23.8 g | 6.5 g | 161 kcal |
| Onion, white, fresh |
| 2.7 g | 0.4 g | 0 g | 14 kcal |
| Cream, sour |
| 1.3 g | 0.7 g | 5.6 g | 57 kcal |
| Lemon (juice), fresh |
| 0.8 g | 0 g | 0 g | 3 kcal |
| Dill, fresh |
| 0.2 g | 0.2 g | 0.1 g | 2 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Ghee |
| 0 g | 0 g | 7.5 g | 68 kcal |
| Total per serving, 1 small or 1/2 large stuffed avocado |
| 6.9 g | 27.1 g | 34.4 g | 465 kcal |
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