INGREDIENTS
14 oz
salmon fillet, skin and pin bones removed
1 tbsp
dijon mustard
1/2 tbsp
fresh squeezed lemon juice
1/2 tbsp
chopped chives
1 tsp
fine ground sea salt
1/2 tsp
ground black pepper
1/4 tsp
cayenne pepper
1 tbsp
extra virgin olive oil
3 cups
thinly sliced purple cabbage
2 cups
broccoli slaw
1
ripe medium avocado
1/4 cup
water
1 tsp
fresh squeezed lemon juice
1 tsp
apple cider vinegar
1/2 tbsp
chopped chives
1/2 tsp
fine ground sea salt
1/4 tsp
garlic powder
1/4 tsp
dried chopped onion