Prep and Cook time - 20 mins
3 Net Carbs, 32% Protein, 6% Carbs, 62% Healthy Fat; Serving size; Calories 525, Fiber 5g, Sugars 2g (zero added sugars)
Guacamole is great alone but adding the creamy cashews will elevate it to a level you will love!
4 - 6-ounce Salmon fillets with skin on
Sprinkle of pink salt & cracked black pepper
1/2 cup of unsalted cashews, roughly chopped
1.5 tablespoons fresh lime juice
1 ripe avocado, pitted and smashed
5 cups of arugula
1/2 cup of fresh raspberries
- Heat a grill pan over medium-high heat. Sprinkle salmon with the salt and pepper. Coat the pan with a thin layer of avocado oil and place salmon skin side down in the pan. Cook for about 5 mins and then turn and cook for about 3 mins or until done to your liking.
- Place smashed avocado in a bowl, pinch of salt and pepper, lime juice and smash until smooth. Next add the roughly chopped cashews for a little added crunch.
- Next plate the arugula, top with salmon, and avocado, then sprinkle some fresh raspberries on top.
- Drizzle with dark balsamic vinegar - If you want to cut the flavor of the balsamic vinegar then add some olive oil to a container, about 4 tablespoons, then add 1 tablespoon of balsamic vinegar, salt, pepper, lime or lemon and shake really well.
Sarah Eno is passionate about supporting healthy lifestyle and mindset change. She graduated with a degree in Functional Nutrition in 2016. She has supported hundreds of individuals to a health-promoting lifestyle and believes that everyone has the opportunity to experience health. Sarah is a wife and mom of 3 boys. She loves cross-country skiing, yoga, her Peloton, and does fashion runway part-time.