Salad Ingredients

◦ 1 ½ cups carrots, grated
◦ 3 cups kale, torn and packed
◦ ¼ cup feta cheese

Dressing Ingredients

◦ 2 tablespoons avocado oil
◦ 1 ½ tablespoons lemon juice
◦ 1 ½ tablespoons lime juice
◦ 3 tablespoons water
◦ ½ cup sundried tomatoes. Chopped
◦ ½ teaspoon dried basil
◦ ½ teaspoon dried parsley
◦ Pinch of Himalayan Sea salt
◦ Pinch of black pepper

Fish Ingredients

◦ 4 4-ounces pieces fresh salmon or halibut. Skin on
◦ Avocado oil
◦ Himalayan Sea salt
◦ Ground pepper
◦ 2 tablespoons butter
◦ 1 tablespoon lemon juice
 

Directions

Salad: Grate carrots, tear kale, and crumble feta cheese into a large salad bowl, reserving enough feta for garnish.

Salad dressing: Place all ingredients in a blender or food processor until smooth. Pour over salad, and toss.

Fish: Wash the fish in cold water and pat dry with a paper towel. Lightly coat both sides in avocado oil and sprinkle with salt and pepper. Place a skillet over high heat with a small amount of avocado oil. Place the fish in the skillet, skin side down. Keeping the heat on high, let it sizzle until the fish changes color about a quarter of the way up and becomes caramelized around the edges. Carefully flip the fish and continue to cook until it reaches an internal temperature of 165 degrees F. In a small pot, melt the butter, then turn off the heat and add the lemon juice, and brush the mixture over the fish before serving.

Plate the salad, top with the fish, and garnish with reserved feta.