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Pesto Avocado Boats with Smoked Salmon and Sprouts
with tomato cucumber salad

Active: 30 Total: 30
Loaded with pesto, smoked salmon, and sprouts, these summery avocado boats are quick and easy to pull together. Serve them with a fresh salad on the side.
Smarts: To keep this meal simple, we used store-bought pesto but if you can't find paleo-friendly pesto or just prefer to make your own, check our archives for a recipe.


Avocado Boats with Smoked Salmon:
  • Smoked salmon - 4 oz , chopped
  • Avocados - 4
  • Lemon juice - 2 tsp
  • Pesto, any paleo-friendly variety - 1/3 cup (use store-bought or make your own)
  • Alfalfa sprouts (opt) - 1 cup (sub mung bean sprouts)
Tomato, Cucumber, and Shallot Salad:
  • Shallots - 2 cloves , diced
  • Cucumbers - 12 oz , chopped
  • Tomatoes, medium - 3 , chopped
  • Vinegar, red or white wine - 1 1/2 Tbsp
  • Oil, olive - 1 Tbsp


  1. Shallots / Cucumbers / Tomatoes - Prep as directed and combine. (Can be done 1 day ahead)
  2. Make salad - Whisk together vinegar and olive oil. Add shallots, cucumbers, and tomatoes.
  3. Smoked salmon - Roughly chop salmon so that it will more easily fit on the avocado boats.

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  1. Slice avocados in half lengthwise and remove pits. Scoop out a bit of the avocado flesh to make room for filling.
  2. Arrange avocado halves cut-side up on serving plates. (Tip: If the won’t easily sit upright, you can cut a small slice off the bottom to create a flat surface.) Squeeze lemon juice over each avocado and then season with some salt. Spoon pesto into the avocados and then top with salmon and sprouts.
  3. Give tomato and cucumber salad a stir and season with some salt and pepper.
  4. Serve avocado boats with salad on the side. Enjoy!



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