Avocado Salmon Salad Cups


  • 8 oz. salmon fillet, pin bones removed
  • 3 tbsp. olive oil, divided
  • ¾ tsp. fine sea salt, divided
  • ¼ tsp. black pepper
  • 2 tbsp. lemon juice from Del Monte® Lemon
  • 1 tbsp. chives, chopped
  • 1 tbsp. dill, chopped
  • 1 tbsp. parsley, chopped
  • 2 Del Monte® Avocados
  • ½ Del Monte® Cucumber, finely diced


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.

In a medium bowl whisk together lemon juice, remaining 2 tablespoons oil, chives, dill, parsley, and remaining ½ teaspoon salt.

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.

Scoop salmon mixture back into avocado shells and serve.


4 salad cups

Prep Time:

15 minutes

Cook Time:

7-10 minutes

Calories Per Serving:


Nutrition Facts

Serving Size

Serving Per Container 2

Amount Per Serving
Calories 640 Calories from Fat
% Daily Value*
Total Fat 53g 68%
Saturated Fat 9g 45%
Trans Fat 0g 0%
Trans Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 55mg 18%
Sodium 950mg 41%
Total Carbohydrate 18g 7%
Dietary Fiber 11g 39%
Sugars 2g
Protein 27g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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