Grilled salmon + Avocado Bowl
Grilled Salmon & Avocado Bowl
Salmon and avocado could be one of our favourite combos – add in a crunchy green salad, a yummy zesty dressing and you have yourself a winning salad!
Ingredients
- 1/3 cup quinoa or brown rice, cooked as per instructions
- 150 grams salmon grilled or baked – you can use tin tuna or tin salmon too
- 1/4 avocado sliced
- 1 cup baby spinach leaves
- 1/4 cup cherry tomatoes halved
- 1/2 cucumber diced
- 1 tsp pumpkin seeds
- fresh dill for garnish optional
- Lemon dijon dressing recipe below
Lemon dijon dressing
- 1/4 cup lemon juice (juice 1/2 lemon)
- 1/2 tbsp olive oil
- 1/2 tsp dijon mustard
- 1/2 tsp honey
- sea salt & pepper to taste
Instructions
- If you haven't already done so, cook your quinoa as per pack instructions. You will need 1/3 of a cup of cooked quinoa for this recipe – freeze the rest or store in fridge for 3 days.
- Grill salmon on pan as desired and set aside covered.
- Slice your avocado and chop your other salad ingredients as desired.
- In a bowls, assemble 1/3 of the cooked quinoa, the grilled salmon, avocado slices, salad ingredients and pumpkin seeds.
- In a clean glass jar, add all Lemon Dijon dressing ingredients and shake until well combined.
- Drizzle the dressing over the quinoa bowl. Toss gently to combine.
- Garnish with fresh dill, if desired and enjoy!
Notes
SUBS
If you are not a fan of salmon, you could use any other protein source – tuna, chicken or even roasted tofu. Just refer to Protein Chart for quantities.
You can prep for this by cooking your protein and quinoa or brown rice ahead of time (these will last up to 3 days in the fridge).
Best eaten straight away, but can be made in advance, just don’t add dressing until ready to serve.
Nutrition
Calories: 502kcalCarbohydrates: 30gProtein: 36gFat: 27gSaturated Fat: 4gFiber: 7gSugar: 8gVitamin C: 46mgCalcium: 82mgIron: 4mg
Tried this recipe?Let us know how it was!