Scoop out cubed avocado and mix with diced tomato, lemon juice, chili powder, garlic powder, celery salt, celery flakes, and black pepper. (A dash or sprinkle of each is fine)
Mix pink salmon (from packet) with sriracha, ginger powder, mayo, and lemon juice.
Gently combine both mixtures and put back into avocado shells.
Top with chili flakes and dill weed, and enjoy with a hot green tea with lemon, ginger powder and stevia.