Tasty Tuesday

This yummy salad swaps avocado for mayo.  Avocados are not only delicious but they are a healthy fat that have so many health benefits.  I love this updated version of chicken salad.  Try it soon!

Avocado Chicken Salad

INGREDIENTS

• 1 cup finely chopped cooked chicken
• 1 ripe avocado, seeded and peeled (see How to Cut and Peel an Avocado)
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 2 Tbsp finely chopped cilantro or parsley
• 2 teaspoons lime juice or a tablespoon of lemon juice
• 1/2 teaspoon kosher salt
• Pinch of freshly ground black pepper

• Sandwich bread or salad greens

METHOD

1 Place the chicken, avocado, celery, and red onion in a medium bowl. Gently mash the avocado with a fork and stir it around so that everything gets well mixed.

2 Add the cilantro or parsley, lime juice or lemon juice, salt, and pepper. Add more lime juice or salt to taste. If the mixture seems a little dry, you can stir in a teaspoon or two of olive oil.

To store, place in a bowl and cover completely with plastic wrap so that no part of the chicken salad is exposed to air. Will keep a couple of days in the fridge.

Serve on sandwich bread, toasted bread, or salad greens (I recommend arugula or watercress for extra zing).

Motivation Monday

Wouldn't there be a lot of interesting sounds coming from the gym if this were true?

Fit Friday

4 exercises...that's it for this workout...keep it simple but push yourself!

Tourney Thursday

Let's not mention that Hawkeye loss...or the Panthers heart-breaker...wishing ISU luck in the Sweet 16!!

Wellness Wednesday

So many health issues start in our digestive system.  Here are some great tips on how to get your digestive system in tip-top shape!

Tasty Tuesday

Here is a delicious meal that can be ready in a snap!

One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus

Ingredients

• 1 1/2 lbs salmon, skin on*
• 2 1/2 Tbsp olive oil, divided
• 1 tsp lemon zest
• 1 Tbsp fresh lemon juice
• 4 cloves garlic, minced, divided
• 1 tsp dijon mustard
• 3/4 tsp onion powder
• 1/2 tsp each salt and fresh cracked black pepper, plus more for asparagus
• 1/2 lemon, thinly sliced (optional)
• 1 1/2 - 2 lbs asparagus (medium or thin spears), tough ends trimmed
• 1/2 cup finely shredded Parmesan

Directions

• Preheat oven to 400 degrees. Line a rimmed 17 by 12-inch baking dish with parchment paper. Place salmon in center of pan (or see note below). In a mixing bowl whisk together 1 1/2 Tbsp olive oil, the lemon zest, lemon juice, 2 cloves garlic, dijon, onion powder. Brush evenly over top of salmon then sprinkle with 1/2 tsp salt and pepper (add more pepper to taste if desired). Top with lemon slices.
• Toss asparagus with remaining 1 Tbsp olive oil, remaining 2 cloves garlic and season with salt, then place around salmon. Bake in preheated oven 10 minutes. Remove from oven, toss asparagus then sprinkle asparagus with parmesan. Return to oven and bake until salmon has cooked through, about 5 - 10 minutes longer. Cut salmon into portions. Serve warm.
• *If fillet is wide, you can cut into 2 - 4 portions and place them near upper portion of the baking dish, then place asparagus on lower portion of baking dish.
• Recipe source: Cooking Classy

Motivation Monday

I love these 7 rules!  They apply to all of us and always remember to smile!