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Tropical Salmon, Avocado & Pineapple Chopped Salad (Wrap)


  • 1 10-inch whole wheat wrap
  • 6oz wild salmon fillet, cooked & boneless
  • 1 cup endive
  • 1 cup spinach
  • 1/3 cup chopped red bell pepper
  • 1/3 cup chopped red onion
  • 1/4 cup chopped fresh pineapple
  • 1 serving (about 1/8 cup) creamy avocado green chiles dressing
  • Creamy Avocado Green Chiles Dressing for 5 servings:
    • 1/2 small avocado
    • 2 tablespoons extra virgin olive oil
    • 5oz (or three) whole green chiles (canned, with juice)
    • 1 garlic clove
    • 1 ½ teaspoon cumin
    • 2/3 cup fresh cilantro
    • pinch of sea salt
    • pinches of coarse ground pepper
    • 2 tablespoons water (or more if desired to make the dressing less thick)


Step 1

In a food processor, blend together all the ingredients for the Creamy Avocado Green Chiles dressing until smooth, then season to taste with sea salt & pepper. Place the dressing in an airtight container to enjoy at a later time.

Step 2

Place all the salad ingredients on a large cutting sheet, and using the longest and sharpest knife you have, begin to chop up the salad to desired thickness.

Step 3

Once the salad is chopped, add it to a mixing bowl then add 1 serving of the dressing. Mix the salad together with a spatula, then place some of the contents on whole wheat tortilla. Fold in the sides and tightly roll up the wrap.

Step 4

Enjoy any leftover chopped salad by itself.