Low-Carb Holiday Entertainers Wreath

Here in Australia, Christmas is usually hot. For years and years, I persisted in cooking the full Christmas roast lunch, with vegetables and sides and alllll of the trimmings. One year, it was about 40 ?C/ 105 ?F and I was just about in tears in the hot kitchen.

My family pulled me aside and asked who I was doing all of this work for? They were happier to have something simple for Christmas lunch and have me relaxed and present in the day. Game changer, my friends. The only person putting pressure on me, was… me. So now we have lots of fresh, simple salads and easy to prepare dishes and it’s just the perfect day.

Easy doesn’t have to mean that it’s not special though. This wreath is a classic example of simple but elegant, and the whole thing is pulled together in a flash. This year, don’t pass out in the pantry with exhaustion, make one of these instead.

This low-carb Holiday Entertainers Wreath with avocado and salmon is the perfect keto appetizer to serve at Christmas dinner, New Year’s Eve, or any special any occasion. Layers of deliciously creamy avocado, smoked salmon, crunchy cucumber and fish roe (a fantastic source of Omega-3 called Lyso-DHA) are best served as dip with toasted 90 Second Keto Bread or Crispy Multiseed Keto Crakers.

If you’re not a fan of fish, you could use parma ham or sliced provolone instead of the salmon, and olives or capers instead of the fish roe. Enjoy!

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Serving size about 150 g/ 5.3 oz

Nutritional values (per serving, about 150 g/ 5.3 oz)

Net carbs3.1 grams

Protein5.5 grams

Fat17.4 grams

Calories201 kcal

Calories from carbs 6%, protein 12%, fat 82%

Total carbs8.7 gramsFiber5.6 gramsSugars1.7 gramsSaturated fat4.3 gramsSodium270 mg(12% RDA)Magnesium37 mg(9% RDA)Potassium584 mg(29% EMR)

Ingredients (makes 10 servings)

Base Layer:

4 medium-large avocados (800 g/ 1.76 lb)
³/₄ cup sour cream (230 g/ 8.1 oz)
juice and zest from ¹/₂ lemon
2 tbsp chopped chives or spring onion
sea salt and pepper, to taste

Top Layer:

125 g smoked salmon (4.4 oz)
1 medium cucumber (200 g/ 7.1 oz)
2 small radishes (30 g/ 1.1 oz)
2 tbsp dill fronds
4 tsp fresh roe (19 g/ 0.7 oz)
4 tbsp sour cream (48 g/ 1.7 oz)
Optional: microgreens to serve

Instructions

Prepare all the ingredients. Halve the avocados and remove the stones.
Mash the avocado flesh with ³/₄ cup sour cream in a small bowl, to your preferred consistency. Add the lemon juice and zest, and the chopped chives and stir to combine. Season with salt and pepper to taste. If you don’t have chives, use spring onion.
Using a large spoon, evenly dollop this mixture on a serving platter in a circular shape.
Use a vegetable peeler to slice your cucumber into thin ribbons. Spiral some of them up and push them into the avocado, drape the others like ribbons.
Thinly slice the radishes and arrange the slices on the wreath. Working around the wreath, arrange swirls of smoked salmon.
Finish off with fronds of fresh dill, spoonfuls of the remaining sour cream and a scattering of fresh roe. Optionally garnish with microgreens.
Serve with toasted 90 Second Keto Bread or Crispy Multiseed Keto Crakers.
Tip: You can pre-slice ingredients for this dish, but I wouldn’t recommend making it too far before serving. This dish doesn’t store well but can be made a few hours before serving and stored in the fridge.

Ingredient nutritional breakdown (per serving, about 150 g/ 5.3 oz)

Net carbs	Protein	Fat	Calories
Avocado, fresh
1.5 g	1.6 g	11.7 g	128 kcal
Cream, sour
0.8 g	0.4 g	3.3 g	34 kcal
Lemon juice, fresh
0.2 g	0 g	0 g	1 kcal
Lemon zest (peel), fresh
0 g	0 g	0 g	0 kcal
Chives, fresh
0 g	0 g	0 g	0 kcal
Salmon, wild, smoked
0 g	2.8 g	1.2 g	23 kcal
Cucumber, fresh
0.3 g	0.1 g	0 g	2 kcal
Radishes, raw
0.1 g	0 g	0 g	0 kcal
Dill, fresh
0 g	0 g	0 g	0 kcal
Fish, roe, mixed species, raw
0 g	0.4 g	0.1 g	3 kcal
Cream, sour
0.2 g	0.1 g	0.9 g	10 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Pepper, black, spices
0 g	0 g	0 g	0 kcal
Total per serving, about 150 g/ 5.3 oz
3.1 g	5.5 g	17.4 g	201 kcal

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