Smashed Bean Salmon Nacho Salad With Avocado Lime Crema
Absolutely delicious and SOO GOOD FOR YOU!Â
Packed with protein this dinner is what your family will be begging you for.Â
One of my favorite quick meals to put together.Â
Ingredients
For the Salmon:
Salmon
Oil
2 cubes @pardesfarms frozen dill cubes, defrosted
1 cube @pardesfarms frozen parsley cubes, defrosted
1 lemon, juiced
1 tbsp. @kosher_taste garlic, minced
Salt and pepper to taste
1 can butter or white beans, drained and rinsed
For the Nacho veggie topping:
Diced cherry tomatoes
Diced cucumbers
Diced red onions
For the avocado lime crema:
2 ripe avocados
2 limes, juiced and zested
1/4 cup cottage cheese
2 tbsp. Oil
Salt and pepper
Pinch cayenne
1/4 cup nutritional yeast (optional)
1 lemon, juiced
Instructions
For the salmon:
Oil and baking dish. Add your salmon skin side down.Â
Shame at the top with the herbs, and garlic and season with salt and pepper. Pour the lemon juice on top. Bake on 350F for 15-20 minutes till done.Â
Mash the white beans in a large bowl and then mix in the cooked salmon and combine well.Â
Top with the diced and chopped veggies and mix together.
For the crema: add all the ingredients besides the yeast and lemon juice into a food processor. Blend till smooth. Then mix in the yeast and lemon juice and mix well. Top the salmon salad with the cream.
Serve with tortillas chips