- 1 cup roughly chopped baby spinach
1/2 cup chopped carrot
1/2 cup chopped red bell pepper
1/3 cup rinsed and drained canned garbanzo beans
2 tablespoons chopped parsley
4 ounces broiled lemon salmon (left over from Day 1)
1 tablespoon pesto (prepared Day 1)
2 teaspoons lemon juice
1 teaspoon olive oil
- In a medium-sized bowl, toss together spinach, carrot, bell pepper, drained beans, and parsley.
- Chopped leftover broiled salmon and gently toss into salad mixture.
- Whisk together pesto, lemon juice, and olive oil; drizzle over the salad and toss to coat.
Protein: 29.3 grams
Carbohydrate: 26 grams
Dietary Fiber: 5 grams
Total Sugars: 7 grams
Total Fat: 24 grams
Saturated Fat: 3.325 grams
Sodium: 280 milligrams
- Main Dishes