Salmon Avocado and Shaved Brussels Sprouts Lunch
Ingredients
- leftover cooked salmon
- 1/2 avocado
- 1 pound Brussels sprouts
- 1 tablespoon avocado oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
Preparation
Cook salmon on a skillet for 3 minutes on each side.
Cut 1 pound of Brussels sprouts into small pieces.
Heat 1 tablespoon avocado oil in a skillet over low-medium heat.
Add the shaved Brussels sprouts, 2 tablespoons balsamic vinegar, and 1 teaspoon garlic powder to the skillet.
Cook the Brussels sprouts mixture for 10 minutes.
Slice 1/2 avocado.
Assemble the meal by combining the cooked salmon, sliced avocado, and cooked Brussels sprouts in a container.
Pack the meal in a lunch box with an ice pack to keep it cold.
Eat the meal cold if heating is not available.
