Avocado Salmon Wrap

By: Rose Marie Jarry, Master Chef at Kronobar

15 minutes, 2 servings, gluten-free, dairy free, egg free.


  • 150g fresh smoked salmon, thin sliced
  • 2 whole collard green leaves
  • 1 ripe avocado
  • 2 tablespoons lemon juice
  • 1 medium sized carrot
  • 2 tablespoons fresh cilantro leaves
  • Sea salt


  1. Heat up a large pan with some water at the bottom. When the water is boiling, add the 2 collard greens leaves into it.
  2. Let them soften in the boiling water for 5-8 minutes.
  3. In the meantime, peel and chop the carrot into long and thin carrot sticks.
  4. Peel the avocado and mash it with a fork. Add the lemon juice and sea salt into it.
  5. Drain the collard leaves and lay them flat on a cutting board.
  6. Split the smoked salmon in two portions and lay them into the middle of each collard leaves.
  7. Add a row of mashed avocado in the middle of the leaves as well followed by thin carrot sticks and a bunch of cilantro leaves.
  8. Roll the collard leaf into a compact wrap/pocket, trim the side of the roll to make it even and serve as is.
  9. Enjoy!