Target Health Blog

Salmon-Avocado Appetizer

April 23, 2017

Target Healthy Eating

We love salmon in our house: sauteed salmon, baked salmon, Nova Scotia salmon (Nova), salmon mousse, salmon salad. You name it; we love it. So, it was a no-brainer to come up with this recipe. What's amazing is that I didn't think of it sooner. This has got to be the world's easiest, most delicious fish recipe. It came to me, after we decided to cut calories and not have weekend bagels piled high with Tofutti (soy cream cheese) and Nova, with steaming mugs of coffee. We grind our own beans because of the influence of our son Alex and because Dean Gittleman told us we were missing out on great coffee by not doing grinding our own beans! ©Joyce Hays, Target Health Inc.

This recipe went from a more complex, salmon ceviche with 16 ingredients to what you see here, a two-ingredient recipe with no marinade, no seasoning, no cilantro, no sake. It eliminated all the extra work, without a loss of flavor. Who could ask for anything more? ©Joyce Hays, Target Health Inc.

Ingredients For Two People


6 ounces of special ahi salmon, sold especially to be eaten raw, like sushi and/or sashimi

2 ripe, but not mushy avocados

1 bag of bamboo picks, 6 inches long

World's easiest appetizer with only two ingredients. Or, to be precise, if you count the bamboo picks, then three items to buy. ©Joyce Hays, Target Health Inc.

I got this Ahi Salmon from Whole Foods. It's in the frozen section and is especially for eating raw salmon as in my recipe and as in making sushi and/or sashimi. You want to get the very best salmon, cut and flash frozen for the purpose of eating raw fish. ©Joyce Hays, Target Health Inc.



1. Cut the salmon into small pieces (cube like if possible) on a cutting board. Put on a plate.

‍If from your freezer, thaw out the salmon. Then cut it into small cube-like pieces. Keep in mind that you want to have three cubes of salmon for about 10 to 13 bamboo picks, so try to get at least a total of 30 of these small pieces of salmon. ©Joyce Hays, Target Health Inc.

2. Cut the avocados in half and pull out the pit the best you can, without damaging the flesh.

3. With a knife, crisscross each avocado half, so you have little squares. Then with a knife, run the blade all around the avocado half to loosen the flesh. With a small spoon take out each cube of avocado, carefully, so it stays intact. Put on a plate.

4. Get out your bamboo picks and alternately put a piece of salmon, then avocado on each stick, so that you have a total of 3 small pieces of salmon and 3 small pieces of avocado

5. Arrange the salmon picks on a serving platter and devour.

6. I suppose you could add wedges or circles of lemon and/or lime on the serving plate, which would look lovely. I didn't think of it when I served this the last time, but will do it next time. If you have any leftover avocado, serve that on the table, or on the serving platter.

7. A white wine (icy if possible) goes well with this recipe, including champagne or prosecco.

So-o colorful and inviting to serve your guests! ©Joyce Hays, Target Health Inc.

We had icy Pouilly Fuisse with the salmon appetizers. ©Joyce Hays, Target Health Inc.

Pretty and Easy, not to mention delicious. Happy Spring! ©Joyce Hays, Target Health Inc.

This is the beautiful high ceiling of the Metropolitan Opera, after all the Swarovski crystal chandeliers slowly, have been raised up. ©Joyce Hays, Target Health Inc.

The breathtakingly beautiful Metropolitan Opera chandeliers, by Swarovski from Austria. Photo source: Genista -, CC BY-SA 2.0,

We've seen our last opera for this season. We usually go to 10 to 12 operas each year. The MetOpera season went so fast this year, can't believe it's almost over. My three favorite operas this year were Bellini's I Puritani, Verdi's Rigoletto and Wagner's Tristin and Isolde (yes, 5 hours). For those operas lovers reading this, I am posting one aria from each opera, for you to enjoy.


I Puritani: Tenor Aria, Act 1

Rigoletto: Quartet, Final Act

Tristan and Isolde: Final Act: Isolde's aria, sung by Nina Stemme, who sang at the Met in this year's production - an epic version. At the end of this five hour opera, I stood up with tears streaming down my face - finally looked around me - the people in front of me and those next to me, were the same, moved to tears. A transcendental experience, is what we all agreed. I will never forget this particular production and I've seen it several times before this. Bravo to all involved and to the audience so deeply moved.

Vladimir Horowitz plays Wagner-Liszt Isolde's Liebestod: Editor's note: It took the legendary pianist three separate days to record this piece to his satisfaction, and he died four days after its completion on November 5, 1989. 

WAGNER - Tristan und Isolde - Prelude and Liebestod (Georg Solti - Chicago Symphony Orchestra)



From Our Table to Yours !


Bon Appetit!

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