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Grilled Salmon Kebabs, Salad and a Bloody Mary Salsa

Soluble fiber found in barley, oatmeal, apples and beans, reduces the “bad” cholesterol by reducing the absorption of cholesterol into the bloodstream. 10 grams of fiber per day can decrease both your total and LDL cholesterol, but more is often recommended.

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    Capers 5.0 grams

    Capers

    Worcestershire sauce 5.0 ml

    Worcestershire sauce

    Tomato Juice 15.0 ml

    Tomato Juice

    Avocado 80.0 grams

    Avocado

    Mixed Salad leaves 25.0 grams

    Mixed Salad leaves

    Red Onion 20.0 grams

    Red Onion

    Tomato 25.0 grams

    Tomato

    Green Lime 30.0 grams

    Green Lime

    Coriander 2.0 grams

    Coriander

    Salmon Kebab 3.0 Unit(s)

    Salmon Kebab


    • Time : 30.0 mins
    • |
    • Calories: 515.0 kcal
    • |
    • Protein : 40.0 g
    • |
    • Fat : 33.0 g
    • |
    • Carb. : 23.0 g
    Mise en Place
    Prepare the vegetables as follows:

    Coriander: chop
    Onion: peel and dice
    Mixed Salad leaves: wash and dry them
    Green Lime: Split in half and grate off zest.
    Avocado : split half, remove seed and scoop the flesh. Squeeze some lime juice on the avocado to stop it from oxidising
    Tomato: cut into dices.
    Make Bloody Mary Salsa
    In a mixing bowl combine; tomato, tomato juice, Worcestershire sauce, onions, coriander, lime juice and capers.
    Mix well.
    Grill the Salmon Kebabs
    Heat some oil in a pan, once it gets hot enough start grilling the Salmon Kebabs.
    The Salmon will relatively quickly on a very hot pan or grill.
    Dress the Salad & Serve
    Place the kebabs on a plate, put the salsa on top. Lightly dress the salad leaves with some extra virgin olive oil and seasoning. And you are now ready to serve.