Wild Salmon Salad Wraps

Salad wraps are the perfect lunches during those hot summer days. I love switching the wraps from leafy greens to nori, the combinations are endless!

Serves: 2 to 4


  • 2–3 tablespoons mayonnaise
  • 1/4 cup diced celery, diced
  • 2 tablespoons finely sliced scallions
  • 4 tablespoons chopped dill
  • Zest and juice of 1/2 lemon
  • 2 cans (7.5 ounces each) wild salmon, drained
  • 4 medium collard leaves, stem removed at the base of leaf (could also use nori wrap or large leaf kale or other greens)


  1. In a mixing bowl, combine mayonnaise, celery, scallions, dill, lemon zest, and lemon juice. 
  2. Fold in salmon. Season with salt and pepper.
  3. Place 1/4 of the mixture in the center of a collard leaf, then fold in the sides and roll like a burrito.

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Dr. Anna Cabeca

Dr. Anna Cabeca

Certified OB/GYN, Anti-Aging and Integrative Medicine expert and founder of The Girlfriend Doctor. During Dr. Anna’s health journey, she turned to research to create products to help thousands of women through menopause, hormones, and sexual health. She is the author of best-selling The Hormone Fix, and Keto-Green 16 and MenuPause.

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