Salmon Collard Snack Wraps with Ginger Miso Dip
Servings
4
Servings
4
Ingredients
Ginger miso dip
  • 1 Tbsp white miso paste15 mL
  • 2 Tbsp water30 mL
  • 1 Tbsp tahini15 mL
  • 2 garlic clovespeeled and crushed
  • 2tsp grated gingerroot10 mL
  • 1 Tbsp apple cider vinegar15 mL
Wraps
  • 1cup cooked wild sockeye salmon250 mL
  • 1tsp lemon juice5 mL
  • 1 avocadopeeled and diced
  • sea saltto taste
  • black pepperto taste
  • 4 collard leaves
  • 1/2cup alfalfa sprouts125 mL
  • 1/2cup purple cabbagethinly sliced, 125 mL
Instructions
  1. For dip, in small bowl, whisk miso and water together. Add tahini, garlic, ginger, and apple cider vinegar, and whisk all together until combined. Set aside.
  2. For wraps, in medium bowl, mix salmon, lemon juice, and avocado by mashing all together with fork against sides of bowl. Season lightly with sea salt and pepper.
  3. Cut thick stem end off collard leaves to make them easier to wrap. On clean tea towel, place a collard leaf with stem side farthest from you. About 1 in (2.5 cm) from top of collard leaf, place one-quarter of salmon mixture, leaving room on both sides to fold collard leaf inward, “burrito style.”
  4. On top of salmon layer, place one-quarter of alfalfa sprouts, followed by one-quarter of sliced cabbage. Fold in both sides and wrap from the top, folding in sides as you wrap the whole collard leaf. Repeat with remaining 3 collard leaves and fillings.
  5. Serve with ginger miso dip.
Recipe Notes

Each serving of wraps contains: 300 calories; 29 g protein; 18 g total fat (3 g sat. fat); 6 g total carbohydrates (1 g sugar, 4 g fibre); 77 mg sodium Each serving of dip contains: 37 calories; 1 g protein; 2 g total fat (0 g sat. fat); 3 g total carbohydrates (1 g sugar, 1 g fibre); 190 mg sodium