Healthy Breakfast | Avocado, Citrus, Salmon Salad

This year we’ve been focusing on eating healthier – even though we already eat pretty healthily. However, I knew we could do much better. Our family (especially our parent) prefers sugary, calorie-laden snacks rather than real food, therefore, we are working on it. In fact, we don’t buy snacks, except for some special occasion. We feel like it is possible for us to eat healthy at home by moving our hands.

We’ve been adding more fish into our diet. We started to notice that when we bought meat, it would also go to waste. So our family kind of just stopped buying it as often. But fish is something we all enjoy and even fight over.

Whenever we make salmon for dinner, we usually keep an extra piece for breakfast just to make this salad – loaded with good fats and omegas! The well-marbled, pink-fleshed fish but in truth it’s only recently that we’ve stopped refusing salmon’s presence on our plate. It’s quick work with a stocked pantry and especially speedy if you time it with leftovers from a salmon BBQ. It’s bright, briny, and laced with tender herbs making it a pleasure to eat while being incredibly good for you. Thus, making salmon the kind of fish our family like to work with.

Thank goodness we have citrus in the cold weather to brighten things up. We made this Avocado-Citrus Salmon Salad recipe for breakfast the other day and it felt like we were bidding goodbye to cold weather as we enjoyed it. This salad serves as a bit of a summer reset when the inevitable burgers, ice cream cones, and frilly, fruity cocktails outnumber a plate’s green things. Now we can appreciate its delicate sea flavor, tender flesh, and all its valuable health benefits.

Ingredients |

For Salmon |

• Two salmon fillets
• 1 tsp extra virgin olive oil
• Juice of 1 lemon
• salt and pepper, to taste

For Salad |

• 3-4 cups mixed salad vegetables
• 1 large pink grapefruit, peeled and sectioned
• 2 medium navel oranges, peeled and sectioned
• 1 avocado, thinly sliced
• ¼ to ½ cup sliced sunflower seed
• Juice of 1 lemon
• 2 teaspoons extra virgin olive oil
• 1tsp of raw honey
• 1 tsp of balsamic vinegar
• salt and pepper, to taste

Directions |

1. Preheat oven to 200 degrees C. Line a baking sheet with parchment paper. Place salmon fillets on baking sheet. Squeeze fresh lemon over the top and drizzle with a little olive oil. Season well with salt and pepper. Bake for 20-25 minutes, or until cooked through.
2. Place spinach in a bowl or on a large serving platter. Top with citrus, avocado, and cooked salmon. Sprinkle the top with almonds and green onions. Squeeze the fresh lemon juice over the top and drizzle with the olive oil. Season with salt and pepper.
3. Remove from oven and let cool before assembling the salad.

We also have been observing, some of our family members have had heart trouble. So part of our motivation to eat healthier is in regards to heart disease. When we started reading up on heart disease, we decided it was really time to make big changes. As they say, an ounce of prevention is worth a pound of cure.

We beg you to try this recipe now and make a change for yourself too. We hope that you love this recipe, please share with us your table stories by tagging us #ourtablestories!

xoxo, Joe.