Salmon Avocado Collard Rolls

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

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• 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 

From our partner

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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.
4. Place salmon mixture at the bottom of each collard green (can be lightly steamed if you don’t want it raw).
5. Top with spinach/sprouts, veggies and a squeeze of lemon.
6. 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