There are so many ways to stuff an avocado, but this one is by far my favorite.

Gorgeous and good for you, this go-to dinner will be sure to turn heads and put a stop to hanger. Between the salmon’s omega-3 fatty acids and the multitude of health benefits of avocado, the healthy meter on this recipe is beat only by its taste.

I suggest using tamari or coconut aminos to keep this dish gluten-free,
but traditional soy sauce can be used if gluten isn’t an issue.

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Pineapple-Lime Chutney and Salmon–Stuffed Avocados

Servings: 4

Author: lauren paige richeson

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

There are so many ways to stuff an avocado, but this one is by far my favorite.

Gorgeous and good for you, this go-to dinner will be sure to turn heads and put a stop to hanger.
Between the salmon’s omega-3 fatty acids and the multitude of health benefits of avocado,
the healthy meter on this recipe is beat only by its taste.

I suggest using tamari or coconut aminos to keep this dish gluten-free,
but traditional soy sauce can be used if gluten isn’t an issue.

Ingredients

Grated zest and juice of 2 limes
2 tablespoons avocado oil or olive oil
2 tablespoons grated fresh ginger
2 tablespoons gluten-free tamari or coconut aminos
4 garlic cloves, minced
1/4 cup chopped fresh parsley
Sea salt
Freshly ground black pepper
2 medium avocados, halved and pitted
2 (6-ounce) salmon fillets
1/2 cup diced fresh pineapple

Instructions

In a large bowl, whisk together the lime zest and juice, oil, ginger, tamari, garlic, parsley, and salt and pepper to taste. Set aside.
Using a spoon, scoop out a portion of the avocado flesh to create a larger hole. You’ll want to leave some
avocado flesh on the sides and bottom of each half, but have enough room for your filling.
Set the extra avocado flesh aside.
Dip the salmon fillets and avocado halves in the lime mixture and transfer to a foil-lined baking sheet.nBroil on low for 8 minutes. Remove from the oven and set aside.
In a medium saucepan over medium heat, combine the pineapple and remaining lime mixture. Cook over medium heat for about 5 minutes until the liquid reduces slightly. Remove from heat and stir in the leftover avocado flesh.
Add the salmon to the saucepan and flake the fish. Stuff the 4 broiled avocado halves with the filling. Sprinkle with salt to taste.