Avocados stuffed with smoked salmon and egg
Total time35 min Preparation and possible waiting 25 min · Cooking 10 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 10 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 35 min Preparation and possible waiting 25 min · Cooking 10 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 10 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Starter
Lunch · Dinner
30 to 60 minutes
Method
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Place the eggs in their shells in a saucepan with the 800 g water. Bring to a gentle boil and cook for 10 minutes. Cool under running water, peel and chop. Discard the cooking water.
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Finely dice the spring onion and green pepper. Grate the carrot and finely shred the lettuce. Mix all these vegetables with the chopped eggs.
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Wash the avocado skins before halving. Remove stones, scoop out the flesh and keep the skins.
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Dice the flesh and add to the vegetables with 50 g chopped salmon. Whisk all the lemon juice with the mustard and oil; pour over the filling and fold gently with a spatula, lifting the mixture from the bottom.
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Fill all eight halves with the mixture. Cut the other 50 g salmon into strips and arrange on top.
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Add all the parsley and serve two halves per person. Keep chilled until serving if not eating immediately.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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