AVOCADO SALMON POWER BOWL WITH MAPLE VINAIGRETTE
Donna Hayek, RD
- 1 tbsp apple cider vinegar
- 1 tbsp avocado oil
- 1 tbsp maple syrup
- ½ tbsp garlic powder
- ¼ tsp salt
- ¼ tsp ground black pepper
- 6 oz salmon fillet
- ½ c cooked quinoa
- ½ c canned chickpeas drained & rinsed
- 2 tbsp kalamata olives
- ½ c halved grape tomatoes
- ½ c chopped cucumbers
- ½ c sliced red onion
- 2 tbsp crumbled feta cheese
- 1 tbsp chopped basil
- 1 medium avocado, sliced
1. Preheat oven to 400 degrees. In a small bowl, make the dressing by combining apple cider vinegar, avocado oil, maple syrup, garlic powder, salt and pepper.
2. Gently whisk them together until well combined. Brush the salmon fillet with 1 tsp. of dressing. Cook the salmon for 10-12 minutes.
3. Add the cooked quinoa and chickpeas to a bowl and add the remaining dressing. Divide the quinoa mixture between two bowls. Divide the toppings evenly between the bowls.
4. Add kalamata olives, cucumbers, tomatoes, red onion, feta cheese, basil, and avocado. When the salmon is done cooking, peel the skin from the bottom of the fillet. Cut the fillet in half and divide between the bowls.
Serves 2
Nutritional Information:
580 calories
39 g fat 55 mg cholesterol
580 mg sodium,
36 g carbohydrates
12 g fiber
8 g sugar
26 g protein
