Salmon & Avocado Salad

Who craves fatty foods? We do! A common craving, especially during the colder months when we yearn comfort, warmth and nourishment. But instead of indulging in unhealthy fats, let’s all do our health (and waistlines!) a favour by opting for good fats such as omega-3 fatty acids and other healthy fats. Those that keep us sharp, focused and satisfied, our metabolism roaring and our annoying cravings at bay. This salad is full of such healthy fats. Although salads aren’t commonly enjoyed in colder months, we find that by loading them up with nourishing salmon and heart-healthy avocado, we feel nourished, without being weighed down. This salad can be used as a filling to lettuce wraps for a fun dinner option or tossed into a mixed green salad for a healthy lunch.

Salmon & Avocado Salad

Serves 2.

  • 6-8 oz wild salmon fillet, cooked (oven-baked, steamed or poached), or substitute with canned wild salmon
  • 1/2 large avocado, diced
  • 1 tablespoon raw pumpkin seeds
  • 1 green onion, diced
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • A pinch of freshly ground pepper

In a bowl, flake salmon until large chunks. Add avocado, pumpkin seeds, olive oil and green onion. Lightly toss and season with salt and pepper. Serve warm or cold. Try this on romaine leaves or collard wraps.

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