INGREDIENTS
2
Salmon fillets, wild
1
Avocado, ripe pitted
1
bunch Baby spinach
1
Carrot, large
1 cup
Cherry tomatoes
1 cup
Edamame beans, pre cooked
1/2
English cucumber, thin
1
Green onion
1/2
Lemon
2 tbsp
Balsamic vinaigrette
1 tbsp
Maple syrup
2 tbsp
Miso paste
1 pinch
Cayenne pepper
1
Sea salt and pepper
1
Grape seed oil
1/4 cup
Olive oil
1
Pumpkin seeds