These easy salmon lettuce wraps with avocado sauce turn your salmon leftovers into a deliciously zesty light lunch or snack. Ready in minutes!
This delicious leftover salmon lettuce wraps recipe takes about 10 minutes to throw together from start to finish. Everyone will love this zesty, refreshing snack!
My Easter Sunday lunch always includes a healthy salmon dish. Salmon is so popular in my house I actually baked it with 2 different toppings this year. One was a refreshing herb crusted salmon and the other was my new recipe I shared with you recently - pistachio crusted fish with lime.
Because I used an entire fish this year we had a bit more leftovers than usual (part of the plan actually!). So today I am sharing a super tasty and easy snack/light lunch idea you'll be able to put together in about 10 minutes.
Ingredients
This salmon wraps recipe involves placing ready-cooked shredded salmon on top of lettuce leaves and adding a dollop of rich and creamy avocado sauce. The sauce is made using fresh mint, yogurt, lime juice, garlic, a bit of oil and seasoning so it's zesty and refreshing, perfect to pair with salmon. Garnish with freshly chopped chives and serve!
What lettuce to use
This really depends on personal tastes. You can use gem lettuce or romaine lettuce leaves (and achieve a similar effect to my salmon wraps) or you can use iceberg lettuce for added crunch and to be able to encase the filling inside the lettuce.
Preparing the salmon
What if I don't have salmon leftovers.
Not a problem! You can prepare salmon for this lettuce wraps recipe quite quickly. Simply place your salmon fillet on top of a baking sheet lined with baking paper, season, drizzle with oil (or add a knob of butter), a little lemon juice and bake in a preheated oven for approx. 15 minutes (gas mark 5/ 190 C). Remove from the oven, set aside to cool, then make the lettuce cups.
Can I use canned salmon
Yes, you can! I recommend using good quality canned salmon (the more expensive varieties tend to be better). Drain thoroughly, shred and place a desired amount on top of each leave.
How to make salmon lettuce wraps
The only part of this recipe that requires a bit of preparation is my guacamole with a twist. It's still, however, very quick and easy to make.
1.Simply throw all the dip ingredients in a blender...
2. ... and puree until silky smooth.
3. Then place a dollop of this gorgeous dip on top of each lettuce wrap, drizzle with more lime juice if you like, garnish with chives and serve!
Serving suggestions
These wraps are delicious on their own, with potato salad with dill and Polish potato salad. For a more substantial meal idea place these lettuce wraps along with the salmon and avocado dip inside a corn/wheat tortilla, fold and enjoy.
Top tips and FAQs
- Substitutions: If you aren't keen on mint you can use cilantro instead or simply omit the herbs altogether. Use either Greek yogurt, Skyr or fromage frais/fromage blanc.
- Best served immediately.
- Storing: The avocado sauce is best served immediately but you can refrigerate it covered with cling film for up to an hour.
- Not suitable for freezing.
What other ingredients work well in lettuce cups
Lettuce wraps make fantastic starters or snacks, are extremely versatile and look really appetizing. They are all about the filling and the possibilities are endless. You can fill your lettuce wraps with chicken salad mixture, salsa, beans, even potato salad if you want to turn it into a lighter snack. (And add a little finesse to it too:)
Related recipes
- Canned Salmon Potato Salad with Dill Dressing
- Quinoa Egg Salad Wraps
- Creamy Salmon Spread Recipe (Healthy)
- Healthy Shrimp Stuffed Avocado
- Spiced Fish Wraps with Creamy Dressing
- How to Make Smoked Salmon Deviled Eggs with Wasabi
Keep in touch!
If you make these lettuce wraps with salmon I'd love to know how they turned out for you. Let me know in the comments below, thanks!
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Recipe
Salmon Lettuce Wraps with Avocado Sauce
Equipment
- Food processor
Ingredients
- 14.11 ounces (400 g) salmon cooked, to prepare salmon from raw see Notes
- 10 gem lettuce leaves or romaine, iceberg lettuce
For the avocado sauce
- 2 medium avocados peeled, deseeded
- 2 tablespoons fresh mint leaves finely chopped
- 1 small garlic clove chopped
- ½ lime juice only
- 2 tablespoons Greek yogurt or Skyr/fromage frais
- 1 tablespoon vegetable oil
- Sea salt and pepper to taste
- Freshly chopped chives or spring onions for serving optional
Instructions
- Place individual lettuce leaves on a large plate/tray and spoon a desired amount of the salmon into each leaf.
- To make the avocado sauce combine all the ingredients and puree until smooth. Place a dollop of the mixture on top of the salmon, sprinkle with chives/spring onions (opional) and serve!
Notes
- If you don't have salmon leftovers you can easily prepare the salmon from raw. Simply place your salmon fillet on top of a baking sheet lined with baking paper, season, drizzle with oil (or add a knob of butter), a little lemon juice and bake in a preheated oven for approx. 15 minutes (gas mark 5/ 190 C). Remove from the oven, set aside to cool, then make the lettuce cups.
- Use canned salmon if preferred.
- Substitutions: If you aren't keen on mint you can use cilantro instead or simply omit the herbs altogether.
- Best served immediately.
- For a more substantial meal idea place these lettuce wraps along with the salmon and avocado dip inside a corn/wheat tortilla, fold and enjoy.
- Storing: The avocado sauce is best served immediately but you can refrigerate it covered for up to an hour.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Eb Gargano | Easy Peasy Foodie says
What a lovely recipe! I like the idea of adding mint to guacamole - sounds delish. I found it funny reading the comments above. My kids would have no problem at all with the salmon, but they hate guacamole - gah!! Eb x
Monika says
Thanks Eb! I like this dip so much I've made it 3 times in the past week, it's great with so many things (including jacket potatoes!)
FrugalHausfrau says
I am always down for a cook once, eat twice kind of meal, but you've raised the bar. What a great way to use a little extra salmon!
Monika says
Thanks Mollie, I am particularly pleased with the guacamole, it tastes really good with the salmon!
FrugalHausfrau says
It looks like the perfect accompaniment!
Monika says
Thanks!
Mandy Mazliah says
What a wonderful healthy meal. Just what's needed after the Easter excess.
Monika says
Thanks Mandy!
Jacqui Bellefontaine says
These look fabulous Monika. Frustratingly one of my boys does not like fish in any form and is living at home again so we dont get to eat salmon as often as I would like. But these would make a fabulous starter or party dish so I shall pin for later.
Monika says
Not all my boys are crazy about fish but I am! And I am hoping I'll change their mind some day too:)
Corina Blum says
These look so good! We don't often cook a whole side of salmon but when I have done it I love the leftovers. I do like the sound of the minty guacamole too - YUM!
Monika says
Thanks Corina, I am particularly pleased with the guacamole, mint goes so well with it!