This recipe is rich in healthy fats from salmon and avocado, low in carbohydrates, and incorporates detoxifying ingredients like cilantro and lemon. It’s a delicious and nourishing option that aligns with a low-carb, high-fat approach while supporting your body’s natural detoxification processes.

INGREDIENTS:

• 2 medium-sized zucchinis, spiralized into zoodles
• 1 TBSP avocado oil
• 2 salmon fillets
• 1 TSP garlic powder
• Salt and black pepper to taste
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lemon

For the Avocado-Lime Dressing:
• 1 ripe avocado
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Salt and black pepper to taste
• 2 tablespoons water (adjust for desired consistency)

DIRECTIONS:

Prepare the Salmon:
• Preheat the oven to 375°F (190°C).
• Place the salmon fillets on a baking sheet. Drizzle with avocado oil and season with garlic powder, salt, and black pepper.
• Bake for 15-20 minutes or until the salmon is cooked through and flakes easily.

Make the Avocado-Lime Dressing:
• In a blender or food processor, combine the ripe avocado, lime juice, olive oil, minced garlic, salt, and black pepper. Blend until smooth.
If the dressing is too thick, add water, one tablespoon at a time, until you reach your desired consistency.

Cook the Zoodles:
• In a large skillet, heat 1 tablespoon of avocado oil over medium heat. Add the zucchini noodles (zoodles) and sauté for 2-3 minutes until they are just tender. Season with salt and pepper.

Assemble the Bowl:
• Divide the zoodles between two bowls.
• Top with baked salmon, avocado slices, cherry tomatoes, and chopped cilantro.
• Drizzle the avocado-lime dressing over the bowl.
• Squeeze fresh lemon juice on top for an extra burst of flavor.