As I mentioned in my previous post, I’m going nuts over the fresh salmon my dad recently caught. I had some leftover fillets and decided to make myself a clean fruit & salmon salad. You’re getting plenty of healthy fats from the avocado and salmon, and the chopped apple really adds a nice sweet flavor when positioned against the spicy salsa. I put tons of spinach and kale in there, so it ends up being a large salad- big enough for dinner. This is also a great lunch salad; sometimes I’ll make and pack it at night and take it to work with me the next day.
Estimated Time (15 minutes):
Ingredients (serves 1):
- Spinach & Baby Kale Mix: 2-3 handfuls
- Fuji Apple (chopped): 1/2 small
- Avocado: 1/4 medium
- Roma Tomato (chopped): 1 small
- Carrot (chopped): 1 medium
- Lemon: 1 slice
- Pico De Gallo Salsa: 2 tbsp
- Grilled Salmon: 4 oz
Place all ingredients in a bowl and squeeze all the juice out of the lemon. Toss lightly. The pico de gallo salsa and lemon juice are used as dressing which helps keep the fat content down. It’s light, fresh and super good for you.
Weight Watchers Points: 7 points plus