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What makes the Tropical Harmony Bowl so appealing? At its core, this recipe is designed to celebrate the freshness of its ingredients while ensuring that each bite is bursting with flavor. The combination of textures—from the crunch of fresh vegetables to the tender flakes of salmon and the fluffy quinoa—creates a delightful balance that keeps each mouthful interesting. Moreover, this dish is not just a treat for the taste buds; it offers an array of health benefits that are hard to resist.

Pineapple & Salmon Salad Bowl

Discover the Tropical Harmony Bowl, a vibrant dish that’s as nutritious as it is delicious. Packed with fluffy quinoa, flaky salmon, juicy pineapple, and fresh veggies, this bowl offers a wonderful balance of flavors and textures. Perfect for a healthy lunch or an impressive dinner, it's rich in omega-3s, vitamins, and fiber. Enjoy a colorful presentation and a burst of tropical taste that’s sure to delight your senses and nourish your body. Try it today!
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Ingredients
  

1 cup cooked quinoa

1 pound salmon fillet

1 ripe pineapple, peeled and diced

1 cup cherry tomatoes, halved

1 avocado, diced

1 cucumber, diced

4 cups mixed salad greens (such as arugula and spinach)

3 tablespoons olive oil

2 tablespoons fresh lime juice

1 tablespoon honey (or agave syrup for a vegan option)

Salt and pepper, to taste

Fresh cilantro and lime wedges, for garnish

Instructions
 

Prepare the Salmon: Preheat the oven to 375°F (190°C). Place the salmon fillet on a parchment-lined baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and bake for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Let it cool slightly before flaking into bite-sized pieces.

    Cook the Quinoa: While the salmon is baking, rinse the quinoa under cold water. In a medium saucepan, add the quinoa and double the amount of water (2 cups). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.

      Prepare the Dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lime juice, honey, and a pinch of salt and pepper. Adjust to taste and set aside.

        Assemble the Salad: In a large salad bowl, combine the cooked quinoa, diced pineapple, cherry tomatoes, cucumber, and mixed salad greens. Add the baked salmon on top.

          Dress the Salad: Drizzle the dressing over the salad and gently toss to combine all the ingredients without breaking up the salmon too much.

            Garnish and Serve: Top the salad with diced avocado, fresh cilantro, and serve with lime wedges for an extra zing. Enjoy immediately!

              Prep Time, Total Time, Servings:

                20 minutes | 40 minutes | 4 servings