Smoked Salmon and Avocado Boats, the AIP Way

Holidays and gatherings can be some of the hardest moments in this protocol, when the table is full of foods that are not part of your plan right now. This one is ready in 15 minutes, no stove involved, and it gives you something to reach for that is entirely yours to enjoy without a second thought.

Omega-3 fats from the salmon are linked to a quieter, more balanced immune response, and potassium in the avocado helps keep the fluid balance in your cells and nerves working the way it should. Between the two, this small plate is doing more for you than most things sitting next to it on the buffet table.

Reach for wild-caught salmon here if it is within reach, and let sourcing it well be its own quiet form of respect for the fish. Set each piece into its lettuce boat like it matters, because at a table where you are still fully welcome, it does.

Ingredients

• 2 avocados
• 4 oz smoked salmon, preferably wild-caught
• 1 tablespoon chopped fresh sage
• 2 tablespoons capers
• 1/4 teaspoon sea salt
• 1/2 teaspoon extra virgin olive oil
• 1/2 teaspoon coconut aminos
• 4 large Bibb lettuce leaves

Swaps made: none beyond the source's own AIP adaptation. Check that the capers and coconut aminos carry clean AIP labels.

Method

• Dice the smoked salmon and stir it together with the sage, capers, salt, olive oil, and coconut aminos.
• Halve the avocados and remove the pit and skin from each half.
• Lay a Bibb lettuce leaf on each plate, set an avocado half on top, and spoon a quarter of the salmon mixture into the hollow of each.

*Adapted from a-squirrel-in-the-kitchen*