2. Salmon Avocado “Tacos”
In a medium bowl, combine ½ cup of quartered grape tomatoes (about 16), with a ¼ cup each minced yellow bell pepper and white onion, 1 tsp. minced garlic, 1/16 tsp. cayenne pepper, 1 tbsp. minced fresh cilantro, and 2 tbsp. fresh squeezed lime juice. Toss together and marinate in the fridge for about 15 minutes. Fill three outer romaine leaves each with one ounce of cooked salmon, top with the vegetable mixture, and garnish with a quarter of a sliced avocado. (See photo above.) Have two kiwis for dessert.
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