I received free samples of Sabra Hummus mentioned in this post. By posting this recipe for Spicy Salmon, Hummus, and Avocado Stacks, I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
You have no idea how excited I am to be sharing Spicy Salmon, Hummus, and Avocado Stacks with you today. First of all, if you can’t tell by the photos, these are outstanding. A showstopper table-topper centerpiece. Bam.
That being said, I had to give them a few tries. No fear! Thankfully, I have worked out all the kinks, so that YOU can make them perfectly the very first time.
Second of all, these taste BOMB. The ingredients don’t get any more simple, but each one brings something big to the table. Creamy, rich, umami, spicy. You don’t want to stop eating.
Lastly, Spicy Salmon, Hummus, and Avocado Stacks knock it out of the park nutritionally. They are vegetarian, sugar free, and gluten free. Salmon gives us a ton of omega-3s and a hefty dose of protein. Hummus is also a good plant-based protein source and it contributes almost half of the fiber. Avocados are high in healthy, unsaturated fats and this is where the rest of our fiber comes from. Talk about nutrient-dense. Every calorie here counts.
Wanna know what these are perfect for? They are perfect for National Hummus Day. Unfortunately, National Hummus Day was yesterday, but fortunately May 13 happens every year. And also fortunately, there are plenty of other days on which we can celebrate with hummus. Like Mother’s Day. Happy Mother’s Day to all the mommas out there. I hope your children are treating you to Spicy Salmon, Hummus, and Avocado Stacks. Or Sweet Curry Hummus Crostini. Or Pine Nut Hummus Mediterranean Pastry Squares.
Spicy Salmon, Hummus, and Avocado Stacks
Spicy Salmon, Hummus, and Avocado Stacks are an easy show-stopping appetizer. This recipe is vegetarian, sugar free, and gluten free and the flavor is BOMB. Made with Sabra hummus.
- 2 firm-ripe avocados*
- 1 tablespoon lemon juice
- 8 ounces smoked salmon (or raw, sushi-grade salmon) finely chopped
- 2 scallions finely chopped
- 10 ounces Sabra Supremely Spicy Hummus
- Scallion, jalapeño, or dried chilies for garnish
In a medium bowl, use a potato masher to mash the avocado, leaving some small chunks. Stir in the lemon juice.
In a separate small bowl, mix salmon and scallions until evenly combined.
Lightly spray 5 2-3-inch ring molds** with cooking spray and gently wipe off, so there is only a light film left. If you don’t have ring molds, empty vegetable cans with both ends removed will work, but be careful of sharp edges. Place the rings on serving plates. Fill each ring evenly with avocado mixture (about 2.5 ounces each) and press into the bottom. Divide salmon mixture evenly between rings (1.6 ounces each) and gently press into place. Top with hummus (2 ounces each) and spread flat. Chill until ready to serve.
When ready to serve, gently slide the molds off the top. Garnish with sliced scallion, jalapeño, or dried chilies.
*You want the avocado to be almost ripe. It should only give a tiny bit when squeezed gently. **I only have two ring molds. I made two stacks at a time and was able to slide the ring molds off while the stacks were at room temperature.