Baked Avocados with Smoked Salmon
This meal is exploding with flavours and nutrients. Air frying avocados not only heats them up but also softens the flesh. The caper and cream cheese mixture also lends a smooth and salty topping that pairs well with the salmon. You won’t believe it’s low-carb!
Equipment
Ingredients
- ¼ cup apple cider vinegar
- 1 teaspoon erythritol sweetener
- ¼ cup peeled and sliced red onion
- 56 grams cream cheese room temperature
- ¾ tablespoon capers drained
- 2 large avocados peeled, halved and pitted
- 110 grams smoked salmon
- 2 medium cherry tomatoes halved
Instructions
- In a small saucepan, heat apple cider vinegar and erythritol over high heat for 4 minutes until boiling.
- Add onion and remove saucepan from heat.
- Let set while preparing remaining ingredients.
- Drain when ready to use onions.
- Combine cream cheese and capers in a small bowl.
- Cover and refrigerate until ready to use.
- Preheat air fryer at 180°C for 3 minutes.
- Place avocado halves, cut sides up, in ungreased air fryer basket and cook for 4 minutes.
- Transfer avocados to two medium plates and garnish with cream cheese mixture, smoked salmon, pickled onions and tomato halves.
- Serve.
