Chilled Salmon and Avocado Salad Boat
A refreshing, herby canned salmon salad tossed with creamy avocado, crisp cucumber, and celery, served in romaine lettuce leaves. It is a highly portable, protein-forward dish that is entirely paleo-friendly, dairy-free, and gluten-free.
Prep
15 min
Cook
0 min
Total
15 min
Makes
4 servings
Created together. Shared with you.
Made by Fiona + Lila
Fiona created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Well-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
0 min
Total
15 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Whisk · Mixing bowl
Time saver
Make-Ahead: You can mix the salmon salad (except the avocado) up to 24 hours in advance. Fold in the fresh avocado right before leaving for the party to prevent browning.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Open and thoroughly drain the canned wild…
- 01
Open and thoroughly drain the canned wild…
Open and thoroughly drain the canned wild salmon. Place the salmon in a medium mixing bowl.
Tap card to mark done - 02
Use a fork to gently flake the…
Use a fork to gently flake the salmon into bite-sized pieces, ensuring any large bones are crushed or removed.
Tap card to mark done - 03
Add the diced avocado
Add the diced avocado, finely chopped celery, and diced cucumber to the mixing bowl with the salmon.
Tap card to mark done - 04
Whisk together the avocado oil mayonnaise
In a small jar or glass, whisk together the avocado oil mayonnaise, freshly squeezed lemon juice, and chopped fresh dill.
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Pour the dressing over the salmon mixture…
Pour the dressing over the salmon mixture and fold gently with a spatula until just combined, keeping some avocado chunks intact.
Look for: just combined, keeping some avocado chunks intact
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Season with sea salt and freshly ground…
Season with sea salt and freshly ground black pepper, adjusting to your taste.
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Keep the salmon salad in a sealed
Keep the salmon salad in a sealed, chilled container for transport. Wash and dry the romaine lettuce leaves, storing them separately in a reusable bag.
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Before serving
Before serving, spoon the chilled salmon salad into the romaine lettuce leaves to create hand-held lettuce boats.
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