Salmon and Black Bean Salad

Ingredients:

  • 1 can sockeye salmon, drained, bones in
  • 1 can (1.5 cups) black beans
  • 1 stalk celery, chopped
  • 2 scallions, chopped
  • juice from 1 fresh lime
  • 1 clove Garlic, raw, minced
  • 1/4 cilantro, fresh chopped
  • 4 tbsp Extra Virgin olive oil
  • 1/2 avocado sliced
  • 1 tbsp chili powder
  • 1/2 tsp coriander
  • 1 tsp cumin
  • 10 cups spring mix or lettuce of choice
  • 1 tbsp coconut vinegar (or apple cider vinegar)
  • 1 tbsp olive oil
  • 1/2 juice from 1 lemon, fresh
  • 1 tbsp honey

Directions:

    1. In medium bowl combine salmon, beans, cilantro, onion, celery, 4 tbsp olive oil, chili powder, cumin, coriander and lime juice and combine well.
    2. In small dish combine 1 tbsp olive oil, vinegar, lemon juice and honey and mix well
    3. Pour dressing over spring mix and toss to coat
    4.  Dish out salmon/black bean mixture on top of 2 cups salad (about 1/2 cup per serving)
    5.  Garnish with 2-3 slices of avocado
    6.  You can also add sliced peppers and pico de gallo for additional garnish and flavor!

Makes 5 servings

Nutrition Breakdown per serving:

Calories: 370, Protein: 21g, Carbohydrates: 20g, Fat: 22g, Sodium: 106mg, Fiber 7g, Sugar: 4g

Posted in: Cleansing, Diabetes Friendly, Gluten Free, Low Carb, Main Dishes, Salads

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