Salmon quinoa salad bowl 🥗
1 massive handful recent spinach
four asparagus spears
1 piece of salmon
half of an avocado, pitted and peeled
1/four of a zucchini
1/Three cup quinoa cooked and cooled
Lemon pepper
diamondcrystalsalt kosher salt
Dehydrated onion powder
2 tsp chosenfoods avocado oil
Recent dill, chopped
1 slice of lemon
Balsamic French dressing:
2 tsp chosenfoods avocado oil
2 tsp balsamic vinegar
half of tsp sugar free maple syrup
1 tsp Dijon mustard
1/eight tsp diamondcrystalsalt kosher salt
Pinch of pepper
1 small garlic clove, minced
1/eight tsp onion powder
Utilizing a mandolin or knife slice the zucchini into skinny ribbon like slices. Toss the zucchini and asparagus with 1 tsp oil. Drizzle the opposite tsp of oil on the floor of the salmon rubbing it along with your hand to coat. Place the salmon, zucchini, and asparagus on a chopping board. Sprinkle all Three with onion powder, salt, pepper, and lemon pepper. Place the salmon (pores and skin aspect down) and asparagus on a preheated griddle or bbq. Cook dinner for 3-4min or until they brown on the floor. Flip the salmon and asparagus to the opposite aspect and cook dinner one other 3-4min or until each are cooked by means of. Take away from the warmth and place the zucchini slices on the griddle. Whereas zucchini cooks begin assembling the salad by putting the spinach and quinoa on a plate. Lower the asparagus into chunks and place on high of the salad together with the salmon. As soon as zucchini is cooked (this occurs fast, solely a pair minutes) place on high of the salad. Add the avocado, sprinkle with dill, drizzle with dressing, and squeeze the lemon on high. Chop up the salmon and avocado then stir the whole lot to evenly incorporate.
Take pleasure in!
