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 (5 ounce) cans salmon, drained, flaked, skin and bones removed 2 avocados Chopped chives for garnish
STEP-1
Combine yogurt, celery, parsley, lime juice, mayonnaise, mustard, salt and pepper in a medium bowl; mix well. Add salmon and mix well.
STEP-2
Halve avocados lengthwise and remove pits. Scoop about 1 tablespoon flesh from each avocado half into a small bowl.
STEP-3
Mash the scooped-out avocado flesh with a fork and stir into the salmon mixture.
STEP-4
Fill each avocado half with about 1/4 cup of the salmon mixture, mounding it on top of the avocado halves.
STEP-5
Garnish with chives, if desired.