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Zucchini/Squash/Cucumber Salmon Boats (dairy free, GAPS-legal)

I saw a recipe recently on The Nourishing Gourmet for Cucumber Tuna Boats.  Looked like a fun, simple meal.  Then last night I had to come up with something quick for myself and thought of this.  But I thought I’d try a boat with raw summer squash instead.  And I had some canned salmon to use.  I didn’t actually look at the tuna boat recipe to make this.  I just remembered the idea.  I made a simple salmon salad with homemade mayo and avocado.  Only took a few minutes to make this.  And so delicious!  And so healthy.  This would make a great breakfast, lunch or dinner.  There is no way I’d get the rest of my family to eat this/eat raw summer squash or zucchini.  But I love it 🙂  You could make it with zucchini, summer squash or cucumber and any kind of seafood…or any kind of salad you like (egg salad, chicken salad, etc.).  I used 1/2 of a medium summer squash.  That was enough for me.  And it was a whole meal in one…veggie, protein and fat.  Plus omega-3s from the salmon.  This would work well for an easy lunch…you can eat it with your hands while taking care of kids 🙂

Zucchini Salmon Boats

1 medium zucchini, summer squash or cucumber
1 can salmon (or tuna or other seafood)
1 small avocado, diced
1/4 cup homemade mayo
salt and garlic powder to taste

Cut zucchini in half lengthwise and scrape out seeds.  Mix salmon, mayo and seasoning.  Stir in avocado.  Fill each half of zucchini with half of the salad.  Enjoy!

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