Salmon, Walnut and Avocado Grain Bowls

By lihui

6 Person

40 Minutes

0 Calories

My favorite style of eating now. Allows creativity and healthy food choices while looking for that mix of flavor in each bowl. Salmon, Walnut and Avocado Grain Bowls! Kale, grains and toasted walnuts are the base for this healthy bowl. Toss with a chipotle lime vinaigrette and top with salmon, avocado, beans, peppers, and cilantro.

Ingredients

Salmon Bowl

1/4 cup Fresh cilantro leaves, roughly chopped
2 Large green onions, sliced
1 Large avocado, peeled, pitted and cubed
3/4 cup Red or green bell pepper, sliced
1 1/3 cups Cooked black beans
1 cup California walnuts, toasted and coarsely chopped
2 1/2 cups Cooked brown rice
4 cups Kale, chopped and lightly packed
1 pound Salmon fillets

1/8 tsp. Black pepper
1/2 tsp. Garlic salt
3/4 tsp. Chipotle chili powder
1 tsp. Sugar
3 tbsp. Lime juice
1/4 cup Extra virgin olive oil

Method

01

Whisk together all vinaigrette ingredients in a small bowl. Cover and refrigerate until ready to serve. (May be prepared several days ahead.)
02

Cook salmon on a well-oiled grill over medium-high heat for 3 to 4 minutes on each side. Remove from grill and remove skin. Let cool, then cut into 1/2 inch pieces.
03

Mix kale and brown rice together in a large bowl and toss with vinaigrette. Place equal amounts on one side of 4 large salad bowls.
04

Place equal amounts of walnuts, salmon, black beans, bell pepper, avocado and green onion on the other side of the bowl.
05

Garnish with cilantro and additional walnuts for garnish.

Related Tags

Salmon, Walnut and Avocado Grain Bowls

3.8

( By lihui )

01 Information

Grade medium
Serving 6 servings
Cook Time 40 Mins
Total Time 40 Mins

02 Ingredients

Salmon Bowl

1/4 cup Fresh cilantro leaves, roughly chopped

2 Large green onions, sliced

1 Large avocado, peeled, pitted and cubed

3/4 cup Red or green bell pepper, sliced

1 1/3 cups Cooked black beans

1 cup California walnuts, toasted and coarsely chopped

2 1/2 cups Cooked brown rice

4 cups Kale, chopped and lightly packed

1 pound Salmon fillets

1/8 tsp. Black pepper

1/2 tsp. Garlic salt

3/4 tsp. Chipotle chili powder

1 tsp. Sugar

3 tbsp. Lime juice

1/4 cup Extra virgin olive oil

03 Method

Step 1

Whisk together all vinaigrette ingredients in a small bowl. Cover and refrigerate until ready to serve. (May be prepared several days ahead.)

Step 2

Cook salmon on a well-oiled grill over medium-high heat for 3 to 4 minutes on each side. Remove from grill and remove skin. Let cool, then cut into 1/2 inch pieces.

Step 3

Mix kale and brown rice together in a large bowl and toss with vinaigrette. Place equal amounts on one side of 4 large salad bowls.

Step 4

Place equal amounts of walnuts, salmon, black beans, bell pepper, avocado and green onion on the other side of the bowl.

Step 5

Garnish with cilantro and additional walnuts for garnish.

04 Author