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Salmon Avocado Bowl

Updated: Jan 19, 2019

If you haven’t tried the Salmon Avocado bowl from the #PlantParadox30 cookbook..... Go pick up the ingredients, and make it right now!!! 🥬🐟🥑🍚 This bowl was unbelievable! All the flavors came together impeccably! Quite possibly most delicious lunch I’ve ever had 😋💚 .


1 tsp avocado oil

1 3-oz piece wild-caught salmon

1 tsp Seafood Spice Rub (on my blog!)

1 cup cauliflower rice

1 cup Green Veggie Hash (on the blog!) or any pan veggies

1/4 avocado

1 Tbsp minced parsley or cilantro

Juice of 1 lime

2 Tbsp Nutty Green Salad Dressing (recipe below)

Nutty Green Salad Dressing

1/2 cup walnut oil

1/4 cup red wine vinegar

1/4 cup balsamic vinegar

1 Tbsp tahini

1 tsp Dijon mustard

1 tsp sea salt

1/4 tsp paprika

Salmon Avocado bowl:

1. Preheat broiler on high. I put my Breville oven at 500 degrees. Brush a small pan with half the oil.

2. Brush the remaining oil on the salmon, and sprinkle with the Seafood Spice Rub.

3. Place salmon skin-side down on the prepared pan and broil 7-10 minutes.

4. While salmon is cooking heat up the cauliflower rice according to package instructions.

5. Put the cauliflower rice in a bowl and add the hash and avocado on top. When the salmon is done, add it to the bowl.

6. Top with fresh herbs, lime juice, and the dressing.


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