Salmon with tomatillo-avocado salsa and jicama salad
Dairy-Free, Paleo, Gluten-Free, Soy-Free
Crunchy, juicy jicama makes a refreshing salad especially when seasoned with zippy, citrusy sumac. We especially love it next to a succulent piece of salmon and Chef Justine’s lush tomatillo-avocado salsa.
In your bag
- 10 ounces tomatillos
- ¾ pound jicama
- 1 serrano chile (optional)
- 1 lime
- ½ teaspoon sumac
- Two 6-ounce wild Alaskan salmon filets
- 1 avocado
- 1 to 2 red radishes
- 1 to 2 garlic cloves
- Fresh mint
- Fresh cilantro
- Salsa spice blend (cumin - coriander)
Calories: 730, Protein: 42 g, Fiber: 20 g, Total Fat: 48 g, Monounsaturated Fat: 30 g, Polyunsaturated Fat: 8 g, Saturated Fat: 7 g, Cholesterol: 75 mg, Sodium: 340 mg , Carbohydrates: 38 g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.