1 pound medium shrimp
1 tablespoon macadamia nut oil
1 -2 tablespoons Wheat free tamari sauce or coconut liquid aminos
3 cloves garlic chopped
salt and pepper to taste
1 red pepper and green pepper chopped
1 bunch of cilantro, chopped
1 can black beans drained
In a bowl, add the macadamia oil, wheat free tamari sauce, chopped garlic, and salt and pepper to taste. Add shrimp and allow to marinate.
In a bowl add mango, avocado, red pepper, chopped cilantro, and black beans. Add lime juice from the lime. Add black beans.
To serve place the avocado and mango salsa on a radicchio and lettuce leaf. Place shrimp around the salsa!
Protein: 11 grams
Carbohydrates: 18 grams
Fat: 12 grams
Trader Joe’s Wild Sockeye Salmon
Green Olives Pitted
Shredded Green Cabbage
Olive oil and Balsamic Vinegar
Salt and Pepper to Taste
Place cauliflower rice, cabbage and sprouts in a salad bowl. Add the Sockeye Salmon. Add olives. Drizzle olive oil over the salad and follow with balsamic vinegar. Enjoy!
Enjoy Omega 3, iron, vitamin C, monounsaturated fat, folate, magnesium, vitamin A, B vitamins, and zinc.
Yellow Umbrella is my all time favorite place to pick up fresh fish and also unique side dishes. I wanted to make a unique salad for dinner tonight, that included a lot of flavors. I was able to buy some sockeye salmon, calamari salad that is divine and a white bean salad with shrimp, calamari and arugula. The flavors in this salad were spicy, citrus and bitter and the taste set this salad apart. All it took was about 10 minutes to put it together! For the vegans you can omit the sockeye salmon and you have a wonderful salad full of protein and flavor.
red pepper sliced
Calamari salad (2 tablespoons, prepared by Yellow Umbrella)
White Bean Salad with arugula, shrimp, calamari (prepared by Yellow Umbrella)
Sockeye Salmon (Baked at 400 degrees for about 15-20 minutes)
Add all of the veggies to a bowl and top with salmon then calamari salad and arugula salad.
Use a lemon and squeeze some juice on the salad and add a tablespoon of olive oil along with pink himalayan sea salt and pepper to taste.
1 pound wild salmon
4 cups red curly kale
3 tablespoons olive oil
2 cloves garlic, chopped
1/2 of a red, orange, red pepper julienned
1/2 of a red onion sliced thin
1 tsp. dill
pink himalayan salt
3 cups spiral brown rice pasta
Boil pasta and allow to cool.
Chop red kale and place in a large bowl. Add julienne peppers, red onion, and garlic. Pour lemon juice from lemon and olive oil over salad. Add dill and pink himalayan salt to salad. Add pasta to salad. Allow to marinade for 1 hour.
Place the salmon in a saute pan with 1 cup water. Sprinkle dill and himalayan salt to salmon. Cover and allow to the water to come to a simmer. Poach salmon until cooked through. Allow to cool. Place salmon on top of salad. Season with more dill, pepper or himalayan salt according to your taste buds!