Ingredients
8 ounces of wild caught roasted salmon, canned salmon, or sushi grade salmon.
1 cup of shredded carrots (lightly steamed them for easier digestion) or pickled diced carrots
1 cup of diced cucumbers
8-10 Green olives sliced in quarters
2 stalks of green onion (only the green part)
4 romaine lettuce
½ of avocado, sliced
Dressing
2 T extra virgin olive oil (EVOO) or avocado oil (avocado oil is less favorable than EVOO and goes better with seasoned rice vinegar)
1 T lemon juice or seasoned rice vinegar
A dash to 1/8 t sea salt (canned salmon may already be salted enough, so adjust accordingly - meaning add the minimum amount).
Additional stuffing or side entree for wraps
1 Cup of vermicelli noodles, cooked and drained
1 cup of sushi rice
Roasted potatoes with vinaigrette
Directions
In a medium size bowl, place salmon in it
With a fork smash your canned salmon so that it pulls apart (with sushi grade salmon or roasted salmon, you may want to use a sharp knife to dice it into 1/4 inch pieces).
Add carrots, cucumbers, olives to salmon to mix together.
In a small bowl, mixed dressing ingredients together.
Pour dressing over mixed ingredients and mixed together.
If you would like to add vermicelli noodles or sushi to this dish, you can add ¼ cup of noodles onto each lettuce wrap or leave it as side dish.
Divide mixed ingredients into four parts and place each part into a lettuce.
Top each lettuce wrap with green onions and two slices of avocado.
As an appetizer, this recipe serves 4 people. As a main dish, this recipe serves 1-2.