Stuffed California Avocado with Mediterranean Salmon

Serves: 4


1 1/2 lb. salmon fillet
1/2 cup quinoa dry
1 Tbsp. Moroccan or Turkish spice blend or more to taste
2 Tbsp. paprika
3 tsp. minced garlic
3 Tbsp. sliced almonds
2 Tbsp. chopped fresh herbs (preferable dill and parsley) or more to taste
Olive oil cooking spray
2 ripe, Fresh California Avocados, seeded, peeled and cut into halves
1/2 tsp. lime juice

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit