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Salmon and avocado are both magnificent sources of anti-inflammatory omega-3 fatty acids. These are known to lower your risk of heart disease. Salmon has B and D vitamins, magnesium, selenium, and protein. This dish calls for cold salmon. You can use smoked salmon, but cooked and refrigerated cold salmon is a healthier choice.

Smoked Salmon versus Fresh Salmon

Smoked salmon has nitrate preservatives. The brine has a strong amount of sodium to cure the salmon. The fish is not cooked, only smoked. It is not enough heat to kill potentially harmful bacteria. Knowing this, I eat smoked salmon irregularly and prefer to use cooked salmon for this dish and often use leftover salmon from dinner the night before.

I Use Almond Flour Crackers in this Salmon and Avocado Recipe

Almond flower crackers are absolutely delicious. I use them as a grain-free substitution to traditional crackers. The good news: I have absolutely no inflammatory reactions when I consume the crackers in moderation. This means they might just be worth a try for you within an anti-inflammatory food plan (let me know how they work for you). If these crackers won’t do, no worries, you can easily consume without crackers. Just put the food on toothpicks.

Depending on the number of people you are serving, you can reduce or increase this recipe by simply adding more ingredients. It is easy to make in a pinch and because of the fat content in salmon and the avocado, you feel very satisfied after a few of these nummy-for-the-tummy treats.