Saturday, October 15, 2016

Salmon, Avocado, and Chickpea Salad

1 lb wild salmon fillet
salt and pepper

Roast for 8-10 minutes.

DRESSING:
3 T olive oil
Juice of 1 lemon
1 t Dijon mustard


5 oz mixed baby greens
1 cup garbanzo beans
2 avocados, sliced
1/2 cup chopped cilantro
3 scallions, chopped

No comments:

Post a Comment