California Avocado season has ended.

California Avocado Salmon Lettuce Wrap

Total time:

20 min

Prep time:

20 min

Cook time:

n/a

Nutritional Highlights (Per serving) See Full
350 Calories
14 g Fat
8 g Fiber
600 mg Sodium
23 g Carbs
California Avocado Salmon Lettuce Wrap

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This flavorful lettuce wrap is a perfect for your gut. The yogurt dressing adds probiotics which, when combined with the prebiotic fiber allows the population of good bacteria in your gut to thrive.  In addition to that, the salmon and avocado provide good fats. California Avocados are a source of monounsaturated fats while the salmon contains omega-3s, both of which can help fight inflammation.

In addition to that, the salmon and avocado provide good fats. Each wrap is a nutrition powerhouse providing more than 100% daily value (DV) of vitamin K (115 mcg/100% DV), along with an excellent source of dietary fiber (29% DV), 80% DV vitamin C, 20% DV Iron and 20% DV Potassium.

Ingredients

Serves: 4

California Avocado Yogurt Dressing (2 tsp. per wrap)

1 ripe, Fresh California Avocado, seeded and peeled
1 cup Greek yogurt
3 Tbsp. lemon juice
1 Tbsp. parsley, chopped
1/8 tsp. sea salt, or to taste
1/2 tsp. black pepper

 

California Avocado Salmon Lettuce Wrap

1 can garbanzo beans, (15.5-oz. can)
1/2 cup red onion, diced
3/4 cup celery, sliced
1/2 cup bell pepper, orange, diced
1/2 cup bell pepper, red, diced
1 ripe, Fresh California Avocado, seeded, peeled and cut into 1" chunks
1/3 cup parsley, chopped
2 cans Alaska Red Salmon, (7.5-oz. cans), check for and remove bones, if any
4 butter lettuce leaves, large

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

For California Avocado Yogurt Dressing:

  1. Place avocado in a medium-sized bowl and mash with a fork until all of the big pieces are crushed.
  2. Add the yogurt, lemon juice, parsley, sea salt and black pepper. Blend using food processor or blender until smooth.
  3. Place in the refrigerator and let sit for about 30 minutes to allow the flavors to develop.

 

For the wrap:

  1. Place one lettuce leaf on each plate. Mix remaining ingredients and place on top of lettuce. Top with two teaspoons of salad dressing, or more to taste.

 

Serving Suggestion: Serve two per person as an entrée or one as an afternoon snack.

Beverage Pairing: Pair a cool glass of flavored ice tea like peach or pomegranate and add a sprig of basil or mint!

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Calories 350
Total Fat 14 g (Sat 2 g, Trans 0 g, Poly 3 g, Mono 7 g)
Cholesterol 75 mg
Sodium 600 mg
Potassium 892 mg
Total Carbohydrates 23 g
Dietary Fiber 8 g
Total Sugar 5 g
Protein 36 g

Vitamin A 154 mcg; Vitamin C 71 mg; Calcium 97 mg; Iron 4 mg; Vitamin D 0 mcg; Folate 103 mcg; Omega 3 Fatty Acid 1.56 g.

% Daily Value*: Vitamin A 15%; Vitamin C 80%; Calcium 8%; Iron 20%; Vitamin D 0%.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Manuel Villacorta, MS, RDN, is an internationally recognized, award-winning registered dietitian-nutritionist and author.

Villacorta is a well-respected and trusted voice in the health and wellness industry. He acted as a health blog contributor for The Huffington Post, an on-air contributor to the Univision television network, and a health and lifestyle contributor for Fox News Latino. His latest contribution was as leading nutrition expert for a series about Superfoods with National Geographic. He is an in-demand health and nutrition expert on radio shows and local and national television including National Geographic, The Today Show, Good Day New York, CNN, and ABC7 Eye Witness News.

He has served as national media spokesperson for The Academy of Nutrition and Dietetics (2010-2013) and acts as a national spokesperson who represents food commodities and recognized brands, including the California Avocado Commission.

Villacorta earned his Bachelor of Science in nutrition and physiology metabolism from the University of California, Berkeley and his Master of Science in nutrition and food science from California State University, San Jose. He has been the recipient of numerous prestigious awards for his research and contributions to the field of nutrition and dietetics.

Manuel is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

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