A word of caution: these snacks are simple and delicious, and they have been my teenage daughter’s favorite since she was a toddler. However, they are high in sodium, so make alterations if you’re on a low-sodium diet. You can substitute lox for low-sodium canned wild salmon or use leftover salmon from the previous night’s dinner.
SERVES 1
INGREDIENTS:
1 coconut wrap, plain or curry flavor
2 ounces smoked, nitrate-free lox, cold, or canned wild salmon
1 slice of cucumber, sliced lengthwise
¼ avocado, sliced
OPTIONAL INGREDIENT:
1 teaspoon vegan mayonnaise or Nayonnaise
PREPARATION:
1. Spread vegan mayonnaise, if desired, on coconut wrap.
2. Add lox, cucumber, and avocado.
3. Roll tightly with a fold at the bottom so contents don’t spill.
4. If necessary, wrap with parchment paper or paper towel for transport.
NOTE: The curry-flavor wraps add a lot of flavor to this snack. Also, the avocado makes it so creamy, you really don’t need vegan mayonnaise. Since I usually make these on the road, I don’t have a lot of condiments on hand, and they still taste great.
NUTRITIONAL INFORMATION PER SERVING: 300.0 calories, 14.1g protein, 17.6g carbohydrates, 9.1g fiber, 3.3g sugar, 21.0g fat, 6.9g saturated fat, 13.0mg cholesterol, 1143.8mg sodium