Avocado Salmon Salad Cups
  1. 8oz salmon fillet, pin bones removed
  2. 3 tablespoons olive oil, divided
  3. ¾ teaspoon fine sea salt, divided
  4. ¼ teaspoon black pepper
  5. 2 tablespoons lemon juice
  6. 1 tablespoon chopped chives
  7. 1 tablespoon chopped dill
  8. 1 tablespoon chopped parsley
  9. 2 Del MonteⓇ Avocados
  10. ½ Del MonteⓇ Cucumber, finely diced
  1. Turn the oven on to the broil setting. Place salmon on metal baking sheet, drizzle 1 tablespoon olive oil over fish and sprinkle with ¼ teaspoon salt, and pepper. Broil 7-10 minutes or until fish is opaque in the center. Let cool completely and flake into chunks.
  2. In a medium bowl whisk together lemon juice, remaining 2 tablespoons oil, chives, dill, parsley, and remaining ½ teaspoon salt.
  3. Cut avocados in half lengthwise, reserving shells for serving. Remove pit and score ½” dice in the flesh. Scoop flesh into bowl with lemon dressing, leaving a ¼” thick shell. Add salmon and cucumber and stir gently to coat with dressing.
  4. Scoop salmon mixture back into avocado shells and serve.
Del Monte Fresh Produce N.A., Inc https://fruits.com/