Keto and Paleo Friendly
These are beautiful and tasty. You can also substitute tuna for the salmon, I just tend to avoid tuna due to mercury contamination. I use green onions from my garden, but you can substitute with chives, red or yellow onion as well. Pick a wild salmon that has bones in it. They will be soft and chewable, and offer you bioavailable calcium, important for strong bones and teeth. I tend to like heavy seasoning on this, so do as your taste buds guide. If you’re preparing food for the week, prepare the salmon salad below, and open a fresh avocado daily, fill with the salmon salad, drizzle your hot sauce and BAM, quick and healthy lunch.
- 1 can wild salmon (approximately 418 g), with the bones.
- 2-3 tablespoons healthy mayonnaise (I prefer the vegan, olive oil version because I don’t do soy or eggs)- use what you have
- ½ cup capers
- 3 stalks of green onion or 3 tablespoons chopped chives
- 1 stalk of celery chopped
- ¼- ½ fresh squeeze lemon or lime juice- to taste
- 2 teaspoons dill or to taste
- 2 teaspoons cumin or to taste
- 2 cloves garlic minced
- 1 teaspoon paprika
- A half dash of cayenne or to taste
- Sea salt and pepper to taste
- Sriracha drizzle to taste
- 3-4 avocados pitted
- Option: top with a slice of tomato and chopped red pepper
- Open can of salmon and drain water out
- In a medium mixing bowl mix the tuna, mayo, lime juice, capers, green onion, garlic, and all the spices, salt and pepper until well blended. Save the Sriracha drizzle
- Cut your avocados in half and remove the pit.
- Spoon the Salmon salad equally into each avocado half.
- Drizzle sriracha over the top of them
- Serve immediately