Ingredients:
- ½ Cup Nonfat Plain Greek Yogurt
- ½ Cup Diced Celery
- 2 Tablespoons Chopped Fresh Parsley
- 1 Tablespoon Lime Juice
- 2 Teaspoons Mayonnaise
- 1 Teaspoon Dijon Mustard
- ⅛ Teaspoon Salt
- ⅛ Teaspoon Ground Pepper
- 2 Tins of Cole’s Smoked Salmon, drained, & flaked
- 2 Avocados
- Chopped Chives for garnish
Directions:
Combine yogurt, celery, parsley, lime juice, mayonnaise, mustard, salt, and pepper in a medium bowl; Mix well. Add salmon and mix well. Halve avocados lengthwise and remove pits. Scoop about 1 tablespoon flesh from each avocado half into a small bowl. Mash the scooped-out avocado flesh with a fork and stir into the salmon mixture. Fill each avocado half with about 1/4 cup of the salmon mixture, mounding it on top of the avocado halves. Garnish with chives, if desired.
