Day: May 28, 2016

Grilled Salmon & Panzanella Salad Grilled Salmon1 1/4 lbs salmon (~5 ounces per serving)1 tbsp lemon juice1/3 tbsp olive oil1/2 tsp ground black pepperPanzanella Salad1 medium cucumber (peeled, diced 1/2")1 large tomato (heirloom or any fresh variety, sliced)2 ounces frozen peas (thawed)1/4 medium red onion (trimmed, diced 1/4")1/2 medium red pepper (trimmed, diced 1/2")1 ounce

A cold, tomato-based and veggie-filled soup — perfect for warmer weather. Blended cucumbers and green peppers provide filling fiber and olive oil serves up healthy fats.