Salmon Salad in Lettuce Wraps

I can’t wait for you to try these salmon lettuce wraps!

Make sure you only use Wild-Caught salmon as it’s usually better quality than farmed salmon.  And make sure you also use mayo made with either Avocado Oil or Olive Oil and pastured eggs.

To add a little pop of flavor, I added green onions, cilantro, and a squeeze of lime juice.

Hope you enjoy!

Print Recipe

Salmon Salad in Lettuce Wraps

Course

Main Dish

Cuisine

American

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Serving

Ingredients

• 3 ounces Wild-Caught Alaskan Salmon
• 2 Tablespoons Organic Mayo made with Avocado or Olive Oil
• 1/4 lime juiced
• 1/2 stalk Organic Celery minced
• 1 Tablespoon Organic Green Onions
• Dash Pink Hymalayan Sea Salt
• Dash Organic Black Pepper
• 2 Tablespoons Fresh Cilantro Chopped
• 1 large Avocado Sliced
• 4 large Organic Romain Lettuce Leaves

Course Main Dish Cuisine American Prep Time 15 minutes Cook Time 15 minutes Servings Serving Ingredients 3 ounces Wild-Caught Alaskan Salmon 2 Tablespoons Organic Mayo made with Avocado or Olive Oil 1/4 lime juiced 1/2 stalk Organic Celery minced 1 Tablespoon Organic Green Onions Dash Pink Hymalayan Sea Salt Dash Organic Black Pepper 2 Tablespoons Fresh Cilantro Chopped 1 large Avocado Sliced 4 large Organic Romain Lettuce Leaves

Instructions

1. Preheat the oven to 400 degrees F.
2. Place your salmon fillets in a baking dish and generously sprinkle with salt and pepper. Bake for 15-20 minutes or until salmon flakes easily with a fork
3. Remove from oven and allow to cool in the refrigerator for about 10 minutes.
4. In a large bowl, add salmon and flake with a fork into small pieces. Add the mayo, green onions, lime juice, salt, pepper, and chopped cilantro. Mix well.
5. Rinse Lettuce leaves and pat dry with paper towels. Slice avocado.
6. Build lettuce wraps by scooping the salmon salad evenly onto lettuce leaves and top with sliced avocados.
7. Enjoy!

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