Nutritional Wisdom with Carly Pollack

Salmon Tostadas

Against All Grain
Salmon Tostadas Salmon Tostadas

1 1/4 cup almond flour
1/2 tsp sea salt
1 tbsp grapeseed oil
1 egg
1/4 tsp baking soda
1/2 tsp cilantro, chopped
1/2 tsp lime juice
1 lb salmon, wild, cooked
1 package cabbage slaw
1 medium lime, juiced
1 medium avocado, sliced

Preheat oven to 350 degrees. Combine almond flour, salt, oil, egg, baking soda, cilantro and ½ tsp lime juice in a bowl and mix until a dough forms. Divide the dough into four balls, then place on a sheet of parchment paper. Place another piece of parchment paper over the balls, then roll each ball out into a circle to 1/4 inch thickness. Use a pizza cutter to trim the jagged edges to make them round. If you save your scraps, you can make five tostadas. Bake for 20 minutes, flipping once. Cool on a wire rack. Top with salmon, cabbage slaw, lime, and avocado.

2 Servings