Mix all ingredients together in one bowl. Store in a clean dry container.
Spicy Avocado Cilantro Dressing Instructions:
Place all ingredients into a food processor or blender. Blend until smooth. Store in a clean container in the refrigerator.
Salad Directions:
Toss greens, beans, pepper, tomatoes, onion, and dressing.
Place onto dishware. Top with sliced avocado and sunflower seeds.
Salmon Directions:
Remove salmon from package onto a plate with a towel to dry the fish off. Fish should be thawed if frozen.
Rub fajita seasoning onto the salmon.
Heat avocado oil in a pan on the stove over medium heat.
Place salmon fillets into the warm pan flesh side down. Cook for about 4 minutes, then flip. And cook skin side down for 4 minutes.
Remove from heat and place on top or next to the salad. Serve and enjoy!
Notes
How to tell if salmon is cooked: People do prefer their fish cooked at different “doneness” and that is fine. However, to test it without cutting your fillet open, you just want to gently push the thickest part of the fish, if it separates along the side of the fillet (you’ll see those white strips of fat somewhat coming apart from the flesh) you should be good to go. In a medium/hot pan it will take one fillet about 4 minutes on each side to cook through.
How should I store excess dressing? Place it in an airtight container, like a mason jar, and place in the fridge. Use it within 1-2 weeks. Shake well before using again as ingredients might separate.
Swap Salad Ingredients: I would not recommend swapping ingredients in any part of this recipe except for the salad ingredients. If you don’t like tomatoes or avocados, etc. feel free to swap those out for something else. If you change ingredients in the dressing or fajita seasoning, this would change the overall flavors and development of this recipe.