Lemon Taco Salmon Salad

I forget how easy salads are! And something about raw spiralized zucchini is so good… In the spiralized form in just perfect. Just enough of a bite to it without being completely obvious that it’s raw. So refreshing. This salad was absolutely fantastic.

IMG_4841[1]Lemon Taco Salmon Salad

Serves: 1

  • 4 oz raw salmon
  • juice from 1/4 lemon
  • salt free taco seasoning (Frontier brand from iherb.com)
  • 1 spiralized raw zucchini
  • 1/2 cup cooked spaghetti squash
  • 3-4 cut radishes
  • 1/3 cup peas
  • 1/2 cup blackberries
  • 1 TBSP mustard
  • 1 TBSP vinegar
  • 1.5 TBSP stevia

Coat the salmon with lemon juice and taco seasoning. Bake at 350 F  for 16-18 minutes until it flakes. In a bowl, add the zucchini, spaghetti squash, radishes, peas, and blackberries. Flake the salmon on top. Then mix the mustard, vinegar, and stevia to create a healthy honey mustard dressing. Pour on top.

To the side, I had my salad with crisps made by toasting a paleo wrap (Jualian Bakery brand).


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