Blackened Salmon Salad

healthyseasonalrecipes.com

Courtney DeBoer

subheading: For The Dressing:

1 small clove garlic, finely minced

3 tablespoons orange juice

2 tablespoons lime juice

1 tablespoon honey

½ teaspoon salt

¼ cup extra virgin olive oil

2 tablespoons chopped fresh cilantro

subheading: For The Salmon:

1 ½ pounds center-cut boneless salmon, skin removed, cut into 4 portions

1 ½ teaspoon Cajun Blackening Seasoning* see ingredient note

½ teaspoon coarse kosher salt (or ¼ teaspoon granulated table salt)

2 teaspoons avocado oil or organic canola oil

subheading: For The Salad:

6 cups finely shredded Romaine lettuce or mixed spring greens

1 large ripe mango, peeled and cut into small bite sized chunks

14 ounce can black beans, drained and rinsed

1 cup finely chopped red bell peppers

1 cup shredded red cabbage

½ cup finely diced red onion or green onions

Torn mint leaves and cilantro leaves for garnish, optional

1 ripe avocado

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