Slice the avocados in half lengthwise and remove the pits. Use a spoon to scoop out some of the avocado flesh, creating a larger cavity for the filling. Transfer the scooped-out avocado to a small bowl.
Drain the canned salmon and add it to the bowl with the scooped-out avocado. Add the Greek yogurt and lemon juice. Mash the mixture with a fork until well combined.
Stir in the fire-roasted diced tomatoes and mix until evenly incorporated.
Fill each hollowed-out avocado half with the mashed salmon mixture.
Serve immediately and enjoy!
Notes
Like it spicy: Add hot sauce
No Canned Salmon: Use smoked salmon or tuna instead.
No yogurt: Use mayo
