Avocado is native to Mesoamerican tribes for more than 5 000 years! They are full of vitamins and minerals. Two servings of avocado per week might also reduced the risk of developing cardiovascular diseases by 16-22%.
Avocado tree
Serves 2
Preheat the oven to 400F (200C)
1 Tbs. (15 ml) each: apple cider vinegar and avocado oil
1 tsp. (5 ml) organic maple syrup
1 tsp (2 g) each: garlic powder and black pepper
1 Tbs. (6 g) chopped basil
goat cheese (diary free) or feta cheese (not DF)
6 ounces (175 g) wild salmon fillet
1/2 cup (65 g) each:
- cooked quinoa
- organic canned chickpeas (drained and rinsed)
- chopped organic cucumbers
- organic grape tomatoes (cut in half)
- sliced organic red onions
kalamata olives
sliced organic avocado
A. Dressing:
1. Whisk apple cider vinegar, avocado oil, maple syrup, garlic powder and pepper.
B. Salmon:
1. Take 1 tsp. (5 ml) of the dressing and brush it on the salmon.
2. Cook the salmon in the oven for 10-12 minutes (inside temperature 145F/63C).
C. Assemble the bowls:
1. Add the cooked quinoa and chickpeas to each bowl.
2. Toss in the remaining dressing.
3. Add the toppings: olives, cheese, basil, and avocado.
4. When the salmon is done, peel the skin off the bottom of the fillet.
5. Cut the fillet in half and divvy between the bowls.
