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. 

Ingredients

  • 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

Instructions

  1. Open can of salmon and drain water out
  2. 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
  3. Cut your avocados in half and remove the pit.
  4. Spoon the Salmon salad equally into each avocado half. 
  5. Drizzle sriracha over the top of them
  6. Serve immediately

Buen Provecho!