Salmon Green Wrap
A gluten-free fresh and light lunch idea. It's easy to assemble and feasible for meal prep. This Salmon Green Wrap is so delicious and filling. It's healthy for your liver too!
Servings 2
Ingredients
- 4 leaves collard greens
- 1/2 lemon (juice)
- 4 oz salmon (cooked)
- 1 tbsp olive oil
- 1/4 cup cilantro
- 1 piece yellow bell pepper
- 1/2 tsp salt
- 1 tsp vegan mayonnaise
- 1/2 cup broccoli
- 1/2 cup arugula
Instructions
- Blanche collard greens in boiling water with a squeeze of lemon juice for 1 minute. Pat dry and scrape the hard part of the stem.
- Mash the salmon using a fork and mix with olive oil, cilantro, chopped bell pepper, and salt.
- Spread some mayonnaise on the collard greens. Place half of the salad on top of the mayonnaise, add broccoli and arugula. Wrap collard green leaves around the filling like a burrito. Make the second wrap with the other half of the salad. Cut in half and serve.
Notes
- Alternatively, instead of vegan mayo, try the low histamine garlic hummus.
- Roll the green wraps and store them in the fridge. Cut them in half only when you're about to eat.