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Place the cooked salmon fillets into a large mixing bowl. Break them apart slightly with a fork.

Scoop out the flesh of the avocado and add it to the bowl with the salmon.

Add the 0% fat Greek yogurt to the bowl.

Squeeze the juice from the lemons directly into the mixture.

Add the chopped cucumber to the bowl.

Season the ingredients with salt and pepper to your liking.

If desired, add the hot sauce and fresh dill to the bowl.

Mix all the ingredients together thoroughly in the bowl until well combined and a salad-like consistency is achieved. You can use a fork to mash the avocado and salmon slightly as you mix.

Serve immediately on toast, crackers, in wraps, or with jacket potatoes. Alternatively, store in an airtight container in the refrigerator for up to 3-4 days.


Place the cooked salmon fillets into a large mixing bowl. Break them apart slightly with a fork.

Scoop out the flesh of the avocado and add it to the bowl with the salmon.

Add the 0% fat Greek yogurt to the bowl.

Squeeze the juice from the lemons directly into the mixture.

Add the chopped cucumber to the bowl.

Season the ingredients with salt and pepper to your liking.

If desired, add the hot sauce and fresh dill to the bowl.

Mix all the ingredients together thoroughly in the bowl until well combined and a salad-like consistency is achieved. You can use a fork to mash the avocado and salmon slightly as you mix.

Serve immediately on toast, crackers, in wraps, or with jacket potatoes. Alternatively, store in an airtight container in the refrigerator for up to 3-4 days.
