Updated: Mar 23, 2020
1 lb farm salmon
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chill powder
Dash of salt & pepper
1/2 lb mixed greens
1/2 cup sweet corn
1/2 diced sweet onion
1/2 lb diced radish
2 handfuls of dried cranberries
1 handful fresh cilantro
1 Maggi cube
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
1/4 teaspoon dried parsley
Preheat oven to 400°F.
Season salmon with garlic powder, cumin, chill powder, and salt & pepper.
Transfer seasoned salmon on to a baking sheet and bake for 15 minutes.
While the salmon is baking, mix all the ingredients for the salad; *expect the avocados.
Mix all the ingredients for the vinaigrette in a small bowl and put it to the side.
Cut avocados into halves.
Using a fork, shred the cooked salmon and place an even amount on each avocado half.
Place the mixed greens on a plate with 2 salmon avocado halves
Lastly, drizzle the vinaigrette onto the whole plate and enjoy. Voila!