Salmon Cakes with Cilantro Lime Avocado Dip (Paleo, Autoimmune protocol)
340
calories
24
ingredients
4
servings
4
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Related categories: AppetizersMain DishesDairy-freeSesame-freePeanut-freeTree-nut-free+ See all
Ingredients
6 ozs canned salmon or crab, drained
1/4 avocado
2 tbsps purple onion or finely diced yellow
1 tbsp diced celery finely, or pinch ground celery seed, omit for AIP
1 tbsp chopped parsley finely
1 garlic cloves small, finely minced
1/4 tsp dried dill
1/4 tsp lemon zest
1 tbsp coconut flour
2 tbsps full fat coconut milk canned, *, I use 1 1/2
salt to taste, I use a 1/4 tsp
3 pepper grinds or dashes, omit for AIP
2 tbsps coconut oil or ghee
1/2 tsp seafood seasoning or more, decrease added salt Find homemade seafood seasoning recipe here.
1 tsp coconut flour
3/4 avocado
1 tbsp lime juice more to taste
1 handful cilantro about 2 tbsp minced or to taste
1/2 tsp minced garlic 1 small or 1/2 large clove OR 1/4 tsp garlic powder
3 tbsps olive oil
salt to taste
1/2 tsp mustard Omit for AIP
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Recipe Instructions
Read the instructions at Livin The Crunchy LifeNutrition Facts
340
calories
31
g fat
1
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 340
Calories From Fat 280
% Daily Value*
Total Fat 31g
48%
Saturated Fat 11g
55%
Trans Fat g
Cholesterol 70mg
23%
Sodium 450mg
19%
Potassium 480mg
14%
Total Carbohydrates 7g
2%
Dietary Fiber 4g
16%
Sugars 1g
Protein 12g
24%
Vitamin A
10%
Vitamin C
15%
Calcium
15%
Iron
10%
Weight Watchers Points
PointsPlus: 10SmartPoints: 12
