Salmon Avocado Lettuce Wraps
More and more people are requesting low carb and/or gluten-free, yet simple meal ideas. One of my favourite ways to do this is to replace wraps, pitas, or buns with large romaine lettuce leaves! These “wraps” can be easily filled with a wide variety of protein-packed recipes, such as this salmon-avocado salad.
Canned salmon is an excellent source of anti-inflammatory omega-3 fatty acids and vitamin D! FUN FACT: you can eat the bones found in the can; just mash them with a fork, and you won’t even notice them. These bones are rich in calcium, and may be especially important if you avoid dairy products. In addition, canned salmon is a convenient, budget-friendly, non-perishable source of protein.
Avocado serves as a nutrient-dense, vegan replacement for mayonnaise! It makes the salmon salad just as creamy and moist as a typical tuna salad, without the saturated fat.
- 1 can salmon (in water, low sodium, any kind of salmon), drained
- 1/2 an avocado
- Squeeze of lemon
- Seasoning to taste: black pepper, dried dill and parsley
- 3 large romaine lettuce leaves
- Optional garnish: 1 tsp spicy mayo
- Combine the salmon with avocado, lemon, and seasoning
- Scoop onto lettuce leaves. Wrap sides of leaves around the salmon salad
Enjoy any leftover salad on its own, on whole grain crackers, or with raw vegetables!
Xo, Nutritious Niks