Holiday Entertaining

Holiday Entertaining

The holidays bring joy through family gatherings, gifts and festive foods. If you’re entertaining, plan ahead with a mix of indulgent options such as puff pastry tarts and baked cheese dips with healthier options such as shrimp cocktail or cheese and fruit so that everyone can partake in the festivity of the holiday.

  • Charcuterie boards offer a visually appealing and delicious assortment of finger foods in one central location.
  • Build a better board by combining sweet and savory foods that have a balance of flavor forward ingredients.
  • Combine soft and lower fat cheese like mozzarella with a saltier cheese like gouda or Manchego.
  • Combine saltier meats like prosciutto and salami with a lighter low sodium ham.
  • Add fruit for freshness and balance.
  • Elevate your board with extra’s such as olives, pickles, cherry peppers, marinated artichokes, sun dried tomatoes and fig spreads.
  • Don’t forget to add in fun extra’s like finger foods that are easy to pass around and don’t require a knife or fork to enjoy!

Salmon & Avocado Phyllo Bites

Jgn Salmon Avocado Phyllo Bites

Prep: 5 minutes

Cook: 8-10 minutes

Makes: about 24 Bites


  • 8 ounces salmon, finely diced
  • ¼ teaspoon ground Ginger
  • ¼ teaspoon minced garlic
  • 1/8 teaspoon crushed red pepper (optional)
  • Pinch of salt
  • 2 tablespoon Soy sauce
  • 1 tablespoons Honey
  • 12 Athens Phyllo Shells
  • 1 ripe avocado, chopped
  • 1 tablespoon Sesame seeds
  • 2 scallions, finely sliced
  • ½ lime, juiced


  1. In bowl combine ginger, garlic, crushed red pepper (if using), soy sauce and honey. Stir and add in diced salmon. Toss well.
  2. Preheat oven to 350 degrees. Place filo shells on a baking sheet. Fill each shell with one heaping teaspoon of salmon mixture. Bake for 8 to 10 minutes.
  3. Meanwhile, in a small bowl combine avocado, sesame seeds, scallions a pinch of salt and lime juice. Remove shells from oven and top each salmon filo cup with avocado mixture. Serve immediately.

Recipe by: Jacqueline Gomes, RDN, MBA