Salmon, Quinoa and Walnut Stuffed Avocados
Description
Quinoa is seasoned with a lemon vinaigrette, tossed with walnuts and grilled salmon and is served in grilled avocado halves.
Ingredients
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1 (8 ounce) salmon fillet
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3 large avocados
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1 1/2 cup cooked quinoa
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1/2 cup California walnuts, toasted and chopped (plus additional for garnish)
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1/3 cup minced red onion
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2 teaspoons fresh basil, finely chopped (optional)
Lemon Vinaigrette
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1/4 cup extra virgin olive oil
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3 tablespoons lemon juice
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3/4 teaspoon sugar
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1/2 teaspoon sea salt
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1 clove garlic, minced
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1/8 teaspoon black pepper
PREPARATION
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Cook the salmon fillet on a well-oiled grill over medium-high heat for 3 to 4 minutes on each side or until it’s cooked through. Remove from grill and remove skin. Let cool then flake with a fork.
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Cut avocados in half and carefully remove pits. Cook cut side down on a well-oiled grill over medium-high heat for 1 minute or until nicely grill-marked.
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Place quinoa, walnuts, and onion in a large bowl.
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Whisk together all vinaigrette ingredients in a small bowl and pour over quinoa mixture. Toss lightly to coat, then lightly stir in salmon.
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Scoop mixture into avocado halves and top with basil. Garnish with additional walnuts, if desired.
NUTRITION
- Calories: 390 cal
- Total Fat: 31 g
- Saturated Fat: 4 g
- Polyunsaturated Fat: 9 g
- Monounsaturated Fat: 15 g
- Cholesterol: 20 mg
- Sodium: 230 mg
- Carbohydrates: 20 g
- Dietary Fiber: 9 g
- Total Sugars: 2 g
- Added Sugars: 0.5 g
- Protein: 13 g
- Vitamin D: 4 mcg
- Calcium: 36 mg
- Iron: 2 mg
- Potassium: 644 mg