pan roasted salmon with avocado salad
sautéed baby zucchini
delicious meal + guilt-free eating + flavors galore + easy preparation
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
the perfect meal … open a nice bottle of wine, make sure it’s delicious, prepare each ingredient, refill your glass, pile the beautiful feast on the plate and enjoy!
Good morning Caren.
Yummers, as you say. Yea rain!