Succulent salmon over a bed of healthy vegetables makes a delicious, protein-packed salad that's also low-calorie, gluten-free and rich in beneficial brain fats!
Servings: 1 - Can easily multiply the recipe for the number of servings needed.
Ingredients:
2 Cups Quinoa cooked
1 Medium Yam
1 Handful of Kale
1 Tbsp Olive oil
1/3 Cup Chickpeas drained
1/3 Cup Red Cabbage sliced thin
1/2 Avocado removed from skin and sliced
1/2 Can of Wild Sockeye Salmon from Raincoast Trading
1/ Tsp Flax seeds
Lemon wedge
Instructions:
Peel and boil the yam. Let cool slightly and then slice. Set aside.
Sauté the kale in a small pan with olive oil. Add salt and pepper to taste if desired. Set aside.
Place quinoa in a large single serving bowl.
Add yam, kale, chickpeas, cabbage, avocado and Wild Sockeye Salmon on top.
Garnish with flax seeds and lemon wedge.
Season with marinade if desired.
This recipe was sourced from raincoasttrading.com
