Monday, 15 February 2016

Avocado, Salmon and Palm Heart Boats

This post contains some affiliate links. This means that if you go make a purchase using them, I may receive a small commission which goes back into helping to keep the blog running. 
Thanks for your support. 

Well, here's a little nutritional powerhouse of a snack. 

Quick to prep, ingredients easy to source and it's pretty damn tasty, too. 

Let's break it down. 

Palm Hearts
A good source of vitamin C, fibre and also vitamin B2, which is thought to help us keep our red blood cells functioning well and leads to greater oxygenation around the body, for healing. More nutritional information on palm hearts can be found at the I Heart Palm website. 

Contain vitamin E (for healthy skin), vitamin K, potassium and magnesium, among other things. It's also high in fat which helps you feel full after a meal and could also help us absorb other nutrients better. More info on avocados here

Full of heart-healthy omega 3 fats and a great quality source of protein. 

Although you usually only sprinkle a little bit of dill in your food, its health benefits are not to be pushed aside. It's been credited with protecting against free radicals and carcinogens, is a source of calcium and might even be anti-bacterial, too. Amazing. 

So back to the recipe. 

Palm hearts, which I buy in a can, are the vegetable equivalent of a Cheese String. You just start in one corner and peel strips off, so this can come in useful for salads. You can also just chop the little pale cylinders into chunks. 

This is an easy snack to prepare if you have the salmon and palm hearts mixed up in a bowl in the fridge first. Then you just need to cut open an avocado and spoon the salmon into the centre and eat it with a spoon. 

Avocado, Salmon and Palm Heart Boats
Serves 2, with leftover salmon and palm heart mixture
1 ripe avocado
170g can of salmon
2 palm hearts, pulled apart into string-like strips
2-3 dill sprigs

Slice the avocado in half and remove the stone. 

Drain the can of salmon of its water and empty the contents in a small bowl. Add the palm heart strips and the dill, and mix well so it's well-combined. 

Using a spoon, place the salmon and palm heart mixture into the avocado halves. Serve with a spoon. 

Notes for the recipe
Change it up by adding some chopped coriander leaf if you prefer, instead of the dill. Parsley would be a good option, too. 
Drizzle with a little extra virgin olive oil if you like. 
Chop up some smoked salmon and stir it into the salmon mixture for a stronger more luxurious smoky flavour. 

Other news!
  • Do you need more recipe inspiration on AIP? Check out The Best of AIP ebook from The Paleo Mom, Sarah Ballantyne. It's a collection of 200 fully AIP-compliant recipes from bloggers in the AIP community. Click here for more details. 
  • Have you seen the new ebook, just released, by Christina Feindel, of A Clean Plate? It's a collection of meals and meal plans for people following AIP but without loads of time on their hands. Check out 28 Days of On-The-Go AIP
  • Angie at Autoimmune Paleo still has spaces for her SAD to AIP in SIX program that starts in March. It's six weeks coaching to help you get on track with the paleo autoimmune protocol diet. But hurry - spaces are limited! Click on the link above to find out more.