Oh man. You’re gonna love me… Avocado Cream & Salmon Flatbread:
Preheat the oven to 375.
Mash 1/2 an avocado in a bowl with 1 tbsp sour cream. Spread over a whole wheat tortilla.
Drain 1 can of wild salmon. Stir in a shake of garlic powder and onion powder. Sprinkle the salmon over the tortilla.
Top with chopped shallots. You can also add any other veggies you want/have here! Give it a sprinkling of salt (I think this really brings out the avocado flavor).
Bake until the edges are crispy, between 7-10 minutes.
Avocado * contains vitamins A, B, C, and E. Also contain phosphorous, magnesium, potassium, folic acid, zinc, and iron. Their greatest asset is their monounsaturated fat content, which is linked to lower cholesterol levels, reduced risk of heart disease, weight loss, and even alleviating depression.
Salmon * contain monounsaturated fats, calcium, iron, zinc, magnesium, phosphorous, and vitamins A, D, B6 and B2.
Shallots * a good source of vitamins A, C, and folate. They also contain the antioxidant flavonoids, which may reduce the risk of cancer, heart disease, and diabetes.