SALMON AVOCADO SALAD
- 4 cups baby spinach
- 2 tomatoes, chopped
- 1 avocado, diced
- 1 cucumber, peeled and sliced
- ¼ cup red onion, chopped
- 2 tablespoons olive oil
- 2 salmon filets
- kosher salt and freshly ground black pepper, to taste
DRESSING
- ⅓ cup olive oil
- ¼ cup lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey, or maple syrup
- 1 garlic cloves, minced
- salt and pepper, to taste
INSTRUCTIONS
- Heat olive oil in a large pan over medium-high heat. Season the salmon filets with salt and pepper. Add the salmon filets top side down and cook for 4-5 minutes.
- Flip the salmon and cook for an additional 2-3 minutes or until the salmon is mostly opaque, with just a smidge of softness still in the middle.
- Divide all of the other salad ingredients between two bowls, then place the cooked salmon on top.
- Mix the dressing ingredients together in a small bowl and drizzle on top.
TACO SALAD RECIPE (EASY & HEALTHY!)
INGREDIENTS
FOR THE BEEF
- 1 pound ground beef
- 2 tablespoons taco seasoning
- salt and pepper, to taste
FOR THE SALAD
- 1 head romaine lettuce or iceberg lettuce, chopped
- 1 cup grape tomatoes, chopped
- 1 cup black beans, drained and rinsed
- 1 avocado, diced
- 1/2 cup shredded cheese, optional
- 1/2 cup salsa
- 1/4 cup red onion, diced
- 1/4 cup freshly chopped cilantro
- 1 lime
INSTRUCTIONS
- In a pan over medium-high heat, add the ground beef and break it into small pieces with your spatula. Cook for about 8 minutes or until it starts to brown. Then drain the fat from the beef.
- Add in the taco seasoning, give everything a stir and cook for another minute or two.
- In a large salad bowl, layer the chopped lettuce with browned beef, black beans, tomatoes, avocado, red onion, and cheese.
- Dollop some salsa, sour cream, a squeeze of lime juice and cilantro leaves on top.
