One Juicy SALAD!

I stumbled upon this amazing salad and thought everyone should try this! Enjoy!

Black Bean, Sun-dried Tomatoand White Fish Salad

4 servings

Salad:

700 g white fish (any type) skinned and deboned or salmon

1 tablespoon coconut oil

Salt and pepper, to taste

1/2 cup cooked quinoa

1/2 cup canned black beans

3 medium tomatoes

1 orange pepper, chopped

2 cups watercress or fresh spinach

Vinaigrette:

1 chipotle chili

1 tablespoon fresh lemon juice

1 tablespoon champagne vinegar

1 tablespoon sun-dried tomatoes

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1 tablespoon cilantro/coriander (fresh), chopped

1/4 cup flax seed oil

Salt and pepper

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1. Preheat oven to 350�F. Season the fish with salt and pepper, placein an oven safe pan with 1 tablespoon coconut oil, bake for25�35 minutes.

2. Place one cup of quinoa in a pan with two cups water. Bring toboil and simmer for 15 minutes covered. When all the water isgone the quinoa

is cooked. Use half a cup and save the rest foranother quinoa recipe.

3. Mix together the black beans and quinoa, set aside. Blend allingredients for vinaigrette in a food processor until well combined.

4. Mix together the white fish, tomatoes, orange pepper and watercressor spinach.

5. Then add the black beans and quinoa.

6. Pour vinaigrette over mixed vegetables and fish.

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Enjoy and don’t feel guilty about the Calories!

Calories: 505 Total fat: 17 g Carbs: 40 g Protein: 50 g

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Reference:

Healthy Recipes FOR YOUR NUTRITIONAL TYPE,Dr. Joseph Mercola with Dr. Kendra Degen Pearsall