Ingredients
- 2 salmon filets
- 4 cups baby spinach greens
- 1 can whole kernel corn (rinsed)
- 1 can black beans (rinsed)
- 2 long green onions
- 1 medium tomato
- 1 avacado
- 1 lemon
- 1/4 cup tarragon vinegar
- 1/8 cup olive oil
- 1 tablespoon dried tarragon
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- Salt and pepper to taste
Fruit Parfait
- 2 Peach flavored Greek yogurts
- Peach (chopped)
- Gala Apples (chopped)
- Granny Smith Apple (chopped)
- Can of Mandarin Oranges (drain juice)
- Pear (chopped)
- Banana (chopped)
- Lemon Juice
- Toasted Pecans (chopped)
- tsp Cinnamon
- tsp Ginger
Directions
Salmon: Grill the salmon (add salt and pepper and a squirt of lemon on each side) about 4 minutes on each side (depends on thickness). Place washed baby spinach on two plates.
In a mixing bowl, mix drained and washed black beans and corn. Add peeled and cubed avacado. Thinly slice onion (include green tops) and mix in with diced tomato. Mix together. In a small mixing bowl, mix olive oil, tarragon vinegar and spices together well. Add to salad mixture. Heap about 1 cup of the salad onto spinach, place salmon on mixture and top with a spoonful of the salad. Cut a slice of lemon and squirt it over the spinach.
Fruit Parfait: Sit one of the Greek Yogurts aside and mix the other one with all the fruits and spices. Using a parfait glass, put a dollop of Yogurt from the one you set aside, then spoon in fruit mixture and top with another dollop of yogurt.
