Guest Recipe: Paleo Smoked Salmon & Avocado Boats from A Squirrel in the Kitchen

Guest Recipe: Paleo Smoked Salmon & Avocado Boats from A Squirrel in the Kitchen post image

I’m pleased to introduce this guest recipe from Sophie of A Squirrel in the Kitchen, an autoimmune warrior, self-trained paleo chef and food coach. Sophie has a gorgeous blog with some great recipes! I think you will love this one!

I may be following a strict autoimmune protocol diet to reverse my autoimmune disease and heal my body, but I do not feel restricted in my food choices. There is nothing I like more than a beautiful plate with colorful, vibrant, and nutrient-dense food on it.

If you look around past the aisles of processed food, you will discover an abundance of flavorful and nutritious ingredients available to you. Meat, fish, vegetables, and fruits; this is nature’s bounty. Take advantage of this wealth to create meals that will promote health and wellness for you and your family.

Speaking of family, I like to serve several small appetizers instead of one big main dish for holiday meals and celebrations. It has become somewhat a tradition in our house and everyone has come to expect this parade of hors d’oeuvres and canapés.

This recipe for smoked salmon and avocado boats is one of my favorite. Smoked salmon can be quite expensive, especially if you favor wild caught varieties as I do, but you will be serving only a small amount per person.

This particular recipe is very easy to put together, requires no cooking or baking, and will definitely impress your guests with its vivid colors and delicate flavors.

Paleo Smoked Salmon & Avocado Boats

Ingredients

· 2 avocados

· 1 small pack of smoked salmon – preferably wild caught (4oz or 113gr), diced (get high quality salmon here)

· 1 TBSP fresh sage, chopped

· 2 TBSP capers (I like these)

· ¼ TSP salt or more to taste (get salt and spices here)

· 1/2 TSP olive oil (get high quality organic extra virgin olive oil here)

· 1/2 TSP coconut aminos (where to buy)

· 4 big leaves of bib lettuce for the decoration

Instructions

1. In a large bowl, mix together the salmon (diced), sage, capers, salt, olive oil, and coconut aminos.

2. Cut your avocados in half lengthwise, remove the pit and the skin (by slipping a spoon between the flesh and the skin).

3. On your serving plates, place in this order one big leaf of bib lettuce, ½ avocado and spoon ¼ of the smoked salmon preparation.

4. Bon appétit!

Prep Time: 15 minutes

Yield: 4 servings

-4 Sophie is an autoimmune warrior, self-trained paleo chef and food coach. She lives in Colorado with her husband and three teenage girls. Diagnosed in 2009 with Hashimoto’s disease, she struggled several years with a rapidly deteriorating health, including severe anxiety and joint pain. She sought healing beyond medication and the autoimmune protocol diet allowed her to reverse her autoimmune disease and heal her body. Her passions include cooking, food styling and food photography, bicycling, traveling and having a good cup of tea in a cozy little coffee shop with her family.

You can follow her on her blog A Squirrel in the Kitchen where she posts recipes compliant with the autoimmune protocol and healthy lifestyle advices to support your inner potential for healing.

Follow her on Facebook and Instagram.

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Tropical Traditions Gold Label Virgin Coconut Oil

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Leave a Comment

  • Sophie from A Squirrel in the Kitchen October 24, 2014, 2:35 pm

    Thank you for having me! It is always a pleasure to interact with a real food forager 😉 I hope your followers will like this appetizer recipe as much as I do and try it during the upcoming holiday season! Sophie

    Reply
  • smoked sockeye salmon December 26, 2014, 2:07 pm

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