SALMON AVOCADO SALAD

  • 4 cups baby spinach
  • 2 tomatoes, chopped
  • 1 avocado, diced
  • 1 cucumber, peeled and sliced
  • ¼ cup red onion, chopped
  • 2 tablespoons olive oil
  • 2 salmon filets
  • kosher salt and freshly ground black pepper, to taste

DRESSING

  • ⅓ cup olive oil
  • ¼ cup lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey, or maple syrup
  • 1 garlic cloves, minced
  • salt and pepper, to taste

INSTRUCTIONS

  • Heat olive oil in a large pan over medium-high heat. Season the salmon filets with salt and pepper. Add the salmon filets top side down and cook for 4-5 minutes.
  • Flip the salmon and cook for an additional 2-3 minutes or until the salmon is mostly opaque, with just a smidge of softness still in the middle.
  • Divide all of the other salad ingredients between two bowls, then place the cooked salmon on top.
  • Mix the dressing ingredients together in a small bowl and drizzle on top.

TACO SALAD RECIPE (EASY & HEALTHY!)

INGREDIENTS

FOR THE BEEF

  • 1 pound ground beef
  • 2 tablespoons taco seasoning
  • salt and pepper, to taste

FOR THE SALAD

  • 1 head romaine lettuce or iceberg lettuce, chopped
  • 1 cup grape tomatoes, chopped
  • 1 cup black beans, drained and rinsed
  • 1 avocado, diced
  • 1/2 cup shredded cheese, optional
  • 1/2 cup salsa
  • 1/4 cup red onion, diced
  • 1/4 cup freshly chopped cilantro
  • 1 lime

INSTRUCTIONS

  • In a pan over medium-high heat, add the ground beef and break it into small pieces with your spatula. Cook for about 8 minutes or until it starts to brown. Then drain the fat from the beef.
  • Add in the taco seasoning, give everything a stir and cook for another minute or two.
  • In a large salad bowl, layer the chopped lettuce with browned beef, black beans, tomatoes, avocado, red onion, and cheese.
  • Dollop some salsa, sour cream, a squeeze of lime juice and cilantro leaves on top.