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.
Ingredients
- 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
Directions
- In a sauté pan, poach the salmon with ginger in 1 inch of water for approximately 2 minutes on each side.
- Let cool briefly and remove any bones.
- Seperate the salmon and mash gently with the avocado, green onion, dulse flakes and tamari.
- Place salmon mixture at the bottom of each collard green (can be lightly steamed if you don't want it raw).
- Top with spinach/sprouts, veggies and a squeeze of lemon.
- Roll up like a burrito then pack it to go or slice in half and serve.
For more food DIY, visit KissTheChaos.com and follow me on Instagram: @Ooolala_laa
