• 1 large avocado, halved lengthwise – remove pit
• 14 oz can salmon drained (leave the skin on)
• 1/3 cup plain Greek yogurt
• 1/3 cup diced celery
• 2 TBS chopped fresh parsley or 1 TBS dried
• 1 TBS fresh lime juice
• 2 TBS mayo
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Chopped fresh chives for garnish (optional)

• Combine yogurt, celery, parsley, lime juice, mayo, mustard, salt & pepper in a small bowl; mix well. Add salmon and mix well.

• Scoop about 1 TBS flesh from each avocado half into a small bowl. Mash well and stir into salmon mixture.

• Fill each avocado half with about ¼ cup salmon mixture, mounding it on top of avocado halves. Garnish with chives if desired.