2 ripe avocados
juice of 1/2 lemon
1 small onion, grated
3 tablespoons mayonnaise
salt
pepper
200 g (7 oz) canned pink salmon, drained and flaked
pinch of paprika
juice of 1/2 lemon
1 small onion, grated
3 tablespoons mayonnaise
salt
pepper
200 g (7 oz) canned pink salmon, drained and flaked
pinch of paprika
method
1. Halve the avocados lengthways and remove the stones.
2. Scoop out the flesh, being careful not to damage the skins.
3. Chop the flesh. Mix together the lemon juice, onion, mayonnaise, salt and pepper, then fold in the avocado flesh and salmon.
4. Spoon into the avocado skin shells and sprinkle with the paprika.
5. Chill before serving.
2. Scoop out the flesh, being careful not to damage the skins.
3. Chop the flesh. Mix together the lemon juice, onion, mayonnaise, salt and pepper, then fold in the avocado flesh and salmon.
4. Spoon into the avocado skin shells and sprinkle with the paprika.
5. Chill before serving.
serving amount
serves 4
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