Low-Carb Bikini Diet Recipe: Salmon Salad Wraps with Coconut Dill Sauce and Smashed Peach Guacamole
When I was doing my bikini competition diet and workout plan, I ate a lot of protein and in that protein allowance, salmon made the cut (and frying pan).
I just cannot complain about eating copious amounts of salmon. It’s a flavorful fish, amazing source of protein and fat, and totally delicious. Easy to make and easy to top with pretty much anything.
I used this as one of my high protein meals for fueling my workouts and helping aid in fat loss. It’s easy and makes plenty of leftovers. Leftovers are a bodybuilders’ and fitness competitors’ DREAM.
That is unless you have other gym-lovers in the house… they tend to also want to eat. 😉
This recipe is a keeper and I’ve made it a few times over the years, when I’m in the need for something fresh, healthy and low in carbs. It’s super customizable, which I’m always a fan of. Why not make things that are forgiving, flexible, and can always be changed. (Mainly because for some crazy reason I just cannot follow a recipe!)
I hope you make and love this dish as much as I do. This is dairy-free, gluten-free, grain-free, Paleo and delicious. Easy as heck, too!
Finally a flavorful bikini competition diet recipe! Salmon Wraps & Peach Guac [tweet this]
Make this one for fueling your bikini competition, figure, or bodybuilding diet and workouts. Make this one for a low-carb but high-flavor meal. Make this one because it’s delicious, easy, perfect for leftovers, and because it’s colorful and pretty. And everyone should eat pretty food.
Salmon Salad Wraps with Coconut Dill Sauce and Smashed Peach Guacamole
Baked Salmon
- 1-2 lbs fresh salmon fillet, preferably wild-caught (amount varied)
- 1 tsp each paprika
- 1 tsp dried rosemary
- ½ lemon juice or fresh slices (see below)
- Salt and pepper
Directions:
Preheat oven to 350 degrees.
Sprinkle salmon with salt, pepper, lemon juice (or lemon slices), fresh or dried rosemary, paprika, and any other spices, and wrap in foil.
Bake for 20 minutes (or until fish is tender, cooked, and flakes).
While salmon is baking, prepare the Coconut Dill Sauce and Smashed Peach Guacamole…
Coconut Dill Sauce
- 1/2 cup So Delicious Plain Greek Cultured Coconut Milk
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- 1 tbsp white vinegar
- 1/2 tbsp fresh dill
- 1/4 small red onion, finely chopped
- 2 tbsp capers (optional)
- salt and pepper
Directions:
In a medium bowl, combine Cultured Coconut Milk, Dijon mustard, lemon juice, vinegar, dill, onion, capers, salt and pepper, mixing well.
This is your sauce. Feel free to add to this whatever you’d like… I added chopped pickles and capers to mine, for extra sour flavor.
Smashed Peach Guacamole
- 1 large ripe avocados or 2 medium
- 1 small ripe peach, diced
- ½ cup cilantro, roughly chopped
- 2 tbsp lime juice, more or less depending on your preference
- 1 tsp salt
- Pepper, to taste
Directions:
In a large bowl, combine all ingredients, smashing and mashing the avocado and mixing all ingredients together. Taste and adjust salt, pepper and lime juice.
Creating your wraps
- 1 medium head cabbage, red or green
Directions:
Wash a head of cabbage, and make cuts in the bottom of the cabbage head, circling the stem. Gently, and carefully, pull one leaf from the stem base, creating a whole leaf “cup.” Repeat as many times as needed for more wraps.
When the cabbage leafs, salmon, and sauce are ready, start your dish. Fill and wrap as you please.
Last step: Enjoy!
