Coconut-Poached Salmon Stuffed Avocados

Coconut-Poached Salmon Stuffed Avocados

Coconut-Poached Salmon Stuffed Avocados

    Coconut-Poached Salmon Stuffed Avocados

    Coconut-Poached Salmon Stuffed Avocados





    If you’re trying to find a chic lunch to serve guests, make these luscious, stuffed avocados. Bonus: They’re an unsaturated fat gold mine. The avocado shell provides a serving bowl for the creamy avocado, tender salmon and snappy radishes. All you would like may be a salad and you've got an Instagram-worthy meal that’s great for heart health.
    Coconut-Poached Salmon Stuffed Avocados

    Ingredients

    1/4 cup (60ml) coconut milk
    2 teaspoons of juice
    1/4 teaspoon salt
    1/4 pound (112g) salmon
    1 medium radish, finely chopped
    1 stalk celery, minced
    2 large avocados
    4 sprigs of cilantro, for garnish
    Directions

    In a small pot, place the coconut milk, 1 teaspoon juice and salt. Chop the salmon and increase the pan, and place over medium heat until it starts to bubble. Stir frequently until the salmon is cooked through, about 2 minutes, counting on the dimensions of the pieces. Remove from heat and transfer the contents of the pan to an outsized bowl. Let cool.

    Add the radish, celery and cilantro to the salmon mixture. Halve the avocados lengthwise and take away the pits. Use a parer to attain the flesh lengthwise then across, then use a spoon to scoop the cubes into the bowl. Toss to combine .

    Scoop heaping 1/2-cup measures of the avocado mixture into the avocado skins and place each on a serving plate. Sprinkle with more juice and serve, garnished with cilantro sprigs. Serve immediately or cover and refrigerate for 1–2 hours.

    Serves: 4 | Serving Size: 1/2 avocado

    Nutrition (per serving): Calories: 212; Total Fat: 17g; Saturated Fat: 4g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 162mg; Carbohydrate: 7g; Dietary Fiber: 5g; Sugar: 1g; Protein: 10g

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