spring and summer salmon salad.

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WE’VE ALL HEARD IT. EAT CLEAN. EAT CLEAN. EAT CLEAN. THE PEOPLE THAT CONSTANTLY BRAG ABOUT HOW THEY “EAT CLEAN” COULD PROBABLY USE A PUNCH IN THE FACE. HOWEVER, THEY’RE NOT WRONG ABOUT WHAT THEY PREACH. IT’S THE PRACTICING OF THE PREACHING THAT GIVE MOST OF US DIFFICULTY. IT’S DEFINITELY EASIER TO POP IN A FROZEN PIZZA, OR SWING THREW THE MCDONALDS’ DRIVE-THRU (ESPECIALLY WITH LAST YEAR’S ADDITION OF 24 HOUR BREAKFAST), BUT IT IS MORE REWARDING FOR YOU AND YOUR BODY NOT TO BE SO TEMPTED. HAVING YOUR PROPER PORTIONS OF GREENS AND LEANS WILL IMPROVE YOUR BODY FROM THE INSIDE OUT. HEALTH DOES NOT HAVE TO BE BORING. GET CREATIVE WITH YOUR MEAL ASSEMBLY, TRY NEW SUPER FOODS.. MAKE IT FUN! BELOW IS THE RECIPE FOR THE YUMMY PICTURE ABOVE THAT IS PERFECT FOR THE UPCOMING SUNNY SEASONS.
3 HAND FULLS OF ROMAINE LETTUCE MIX; HALF OF A SLICED AVOCADO; HALF A HARD BOILED EGG; 5 OUNCES BAKED SALMON SEASONED WITH SALT AND PEPPER (IF FROZEN: BAKE AT 400 DEGREES FAHRENHEIT FOR 30 MINUTES, IF THAWED BAKE AT 400 DEGREES FAHRENHEIT FOR 15 MINUTES); HALF A SLICED CUCUMBER; HALF A CUP OF BLUEBERRIES; HALF A CUP OF CRAISINS; HALF A CUP OF RAW, UNSEASONED WALNUTS; ONE SLICED KIWI FOR A LITTLE SWEETNESS; DICED CHERRY TOMATOES; HOMEMADE DRESSING: 3 CUPS OF OIL, 1 CUP OF VINEGAR, SEASON WITH BASIL, SALT, PEPPER AND OREGANO
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