The Salmon Warrior

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TOTAL TIME

20 minutes

SERVES

1

MEAL TYPE

Lunch, Gluten-Free, Paleo, Pescatarian

DIET TYPE

Gluten-Free, Paleo, Vegetarian

INGREDIENTS:

5 oz. Wild Caught Salmon

5 oz. of Organic Baby Kale

2 Tablespoons of Raw Organic Cheese

1⁄4 Cup of Pine Nuts or Walnuts

Organic Blueberries 1 Cup

1 Organic Peeled Cucumber

 

Preparation:

Grill salmon on an outdoor barbecue or a searing grill on medium heat for 4 minutes on each side or until desired.

Once salmon is cooked chop it into smaller pieces.

Chop 2 tablespoons of raw organic cheese or Miyoko’s vegan cheese into small cubes.

Peel and slice 1 organic cucumber.

Mix all ingredients together in a medium bowl and enjoy with the Garlic Lemon Vinaigrette.

Garlic Lemon Vinaigrette

INGREDIENTS:

1-2 Cloves of Garlic

3 oz. of Organic Olive Oil

1 Organic Lemon

1 Tablespoon of Raw Unfiltered Honey

1-2 Tablespoons of Apple Cider Vinegar

 

 

Preparation:

Peel and chop 2 cloves of garlic.

Pour 4-6 oz. of organic olive oil into a measuring cup.

Skin 1⁄4 of a lemon with a paring knife. Then finely chop the lemon zest.

Juice the lemon. Add lemon juice and zest into the measuring cup.

Add in 1 tablespoon of raw unfiltered honey and 2 tablespoons of apple cider vinegar.

Mix all together and enjoy!

WATCH THE FULL RECIPE BELOW!