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pan roasted salmon with avocado salad

sautéed baby zucchini

ernestina’s quinoa

delicious meal + guilt-free eating + flavors galore + easy preparation

For salmon:

see instructions under Pan Roasted Salmon over Lentils

For avocado salad:

1 large avocado, diced

1/2 of a white onion, finely chopped and rinsed

1 large jalapeño, seeded and finely diced

8-10 cherub tomatoes, halved

1/2 a bunch cilantro, finely chopped

juice from 1 lime

2 T EVOO

salt to taste

Combine all ingredients in a bowl and gently toss.

 

For sautéed baby zucchini:

Use 2-3 baby zucchini per person

Slice in half lengthwise. In a preheated sauté pan, add several tablespoon of olive oil. Once oil is shimmering, place zucchini in the pan cut side down. Sauté until nice color forms on the cut side. Turn over, sprinkle cut side with salt and cracked pepper. Remove to a paper towel-lined plate for absorption of excess oil.

 

 

For Ernestina’s quinoa:

see recipe for Ernestina’s quinoa