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!
Need:
4 - 6-ounce Salmon fillets with skin on
Sprinkle of pink salt & cracked black pepper
Avocado oil
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.
Enjoy!
Author
Sarah Eno
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.
