Salmon Avocado Collard Rolls

Posted By ,July 20, 2015

fresh collards

There is nothing like the vitality boost you get from eating wild-caught fish. Though a bit on the pricier side, the health benefits are amazing and so is the taste! A salmon and avocado combination are a great contrast, and the raw collard green leaf is crunchy with a tad of sweetness.

Prep Time:1 Minutes
Cook time:1 Minutes

½ pound wild-caught salmon (canned wild salmon can work if fresh is not available, but this could contain a lot of sodium)
1” piece of fresh ginger, grated
1 green onion, chopped
1 avocado
1 teaspoon or more dulse flakes
½ teaspoon wheat-free tamari
2 loosely packed cups baby spinach or sunflower sprouts
1 cup of thinly sliced cucumber, red pepper, or celery
Lemon wedge
4 medium-sized collard leaves, stems and thickest part of center vein removed


  1. In a sauté pan, poach the salmon with ginger in 1 inch of water for approximately 2 minutes on each side.
  2. Let cool briefly and remove any bones.
  3. Seperate the salmon and mash gently with the avocado, green onion, dulse flakes and tamari.