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Wild Salmon & Hummus Collard Green Wraps

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Super woman. Super food.

In today’s wellness-centric world, are you ever left wondering what a superfood actually is? Us too! Superfoods are nutrient-rich foods with many positive benefits for the human body. Couple that with foods that are also exceptionally good for women to eat, and we’ve got a Super-woman-food.  From energy boosting to disease fighting, these next ingredients are even more powerful when they’re put together in one delicious meal–Wild Salmon & Hummus Collard Green Wraps.


Wild Salmon

Wild salmon is packed with omega-3s, which boost mood, fight depression, supports healthy pregnancy, and may protect against Alzheimer’s disease and cancer.  Wild salmon also contains lean protein and vitamin D (which is a vitamin women often lack), and you have a perfect protein to add to any dish.


Avocado contains heart-healthy monounsaturated fats, which can lower the risk of heart disease, potassium, magnesium, folate, protein, vitamins B6, E, and K, and fiber.

Leafy Green Vegetables

Dark leafy green vegetables, like kale or collard greens, are great sources of vitamins such as vitamin A, C, K and folate.  They also contain iron and calcium, which are two minerals that women lack.  Dark leafy greens may prevent certain types of cancers and promote heart health.



Hummus is loaded with slow-digesting carbohydrates, fiber, and protein (thanks chickpeas!) to help you stay satisfied longer.

Wild Salmon & Hummus Collard Green Wraps (makes 2 wraps)


  • 6 oz Wild Alaskan Salmon, skin removed
  • 2 Tablespoons fresh dill, chopped
  • 2 large collard green leaves
  • 1 large carrot, sliced into long, very thin strips
  • 3 radishes, sliced into thin strips
  • 2 seedless cucumbers, sliced into long, very thin strips
  • 10 small asparagus (I cooked a big batch and put the leftovers in my fridge)
  • ¼ cup hummus – whichever kind you prefer
  • ½ avocado, sliced thin
  • microgreens


  1. Preheat oven to 450 degrees.
  2. Place salmon on a baking sheet and season both sides with salt and pepper.
  3. Rub the fresh dill over both sides.
  4. Bake for about 12 minutes, remove from oven and set aside to cool.
  5. Place asparagus on a baking sheet, drizzle with olive oil and season with salt and pepper.
  6. Bake at 400 degrees for about 15-20 minutes, depending if you like your vegetables al dente or soft.
  7. Using a peeler, carefully peel off the thick stem of each collard green leave until you can get it as flat as possible.
  8. Microwave each leaf for about 10 seconds to make it a little softer and flexible.
  9. To assemble wraps, first place 2 Tablespoons of hummus in the center of each leaf.
  10. Break apart salmon, and spread salmon on top of the hummus.
  11. Then top with vegetables – carrots, cucumbers, radishes, avocado, asparagus and microgreens.
  12. Carefully wrap up – folding the two sides in, then begin rolling with the side closest to you.
  13. Once rolled, slice in half and, if needed, you can use toothpicks to hold together until serving.
  14. Enjoy!



Pure Barre enthusiast, Gabrielle Terzano, client at Pure Barre South Jersey, NJ – Haddonfield.

About Gabrielle: My passion is living well, eating healthy and being physically fit.  I want to motivate others and be a mentor for people to lose weight or change their lifestyle for the better.  I recently received my Master of Science in Nutrition with a concentration in Obesity and Nutritional Health from Northeastern University. 

Find more healthy recipes on her blog!

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