I am thrilled to be partnering (again!) in 2018 with Safe Catch. As always, all opinions are my own – and I seriously LOVE Safe Catch’s products and mission. Thank you for supporting Hungry by Nature and the brands that make it possible!
I have been hitting the collard wrap game HARD. After seeing my friend Kelly post about her collard wraps every Wednesday on Instagram for almost a year (#wrapitupwednesday), I finally gave it a try and I’m hooked.
WHY DID I WAIT SO LONG TO TRY THIS?? Gah. I seriously always do this. For whatever reason, I choose to not try something, even though I think it looks awesome/delicious/so clever, and when I finally do I become obsessed.
And this salmon collard wrap is the perfect example.
I mean, how good does that look – right?!
Safe Catch recently launched their canned Wild Pink Salmon and added to their already phenomenal line of canned tunas and I have loved experimenting with them in the kitchen! The best part? >>> The ingredient list: Pink Salmon, Sea Salt. That’s it! No junk. No BS.
Let’s get to the recipe…
All that you need to do to make the salmon salad is combine two cans of Safe Catch Wild Pink Salmon with a whole avocado. I loooooove using avocados instead of mayo to make salmon or tuna salads – you are still left with the creaminess that mayo traditionally provides, plus the bonus of added healthy fats.
And then you assemble! I like to add lots of fresh veggies to my salmon collard wrap after a good smear of goat cheese. The tanginess of the goat cheese complements the fresh veggies and creamy salmon salad. And then you just wrap, wrap, wrap it up!
P.S. These are great to make over the weekend and eat throughout the week. The collard green holds up incredibly well. I prepped a bunch on Sunday and at them for lunches all week long with a honey crisp apple and some paleo crackers.
P.P.S. I stored my wraps in these glass lock meal prep containers (affiliate link), and feel like a kid eating a Lunchable. WIN.
When you make this Salmon Collard Wrap post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!
- 1 large avocado
- 2 cans Safe Catch Pink Salmon, drained
- Salt and pepper
- 4 large collard leaves
- 2 ounces goat cheese
- Sliced carrots, bell peppers, cucumber
- In a bowl, mash avocado and add canned tuna. If your tuna does not have salt added, add a pinch of salt and pepper. Mix until combined.
- Shave down the middle stem of the collard green. (This tends to be really thick and bitter. Trimming the stem will make it easier to roll.)
- To the center of each green, smear ½ ounce goat cheese. Top with sliced carrots, bell peppers, cucumber, and ¼ of the salmon salad.
- Wrap the green up like a burrito! Fold the sides in first and roll, using toothpicks to secure.
Don’t forget to pin this for later!
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