Lunch, Gluten-Free, Paleo, Pescatarian
Gluten-Free, Paleo, Vegetarian
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
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
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
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!