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Ingredients
US|METRIC
4 SERVINGS
- 1 mango (cut into 1/2-inch dice)
- 1 avocado (cut into 1/2 inch dice)
- 1 tomato (cut up into 1/2 inch dice, when in season)
- 3 Tbsp. lemon juice (from 1 small lemon)
- 1/2 red onion (small, small dice)
- 2 Tbsp. fresh cilantro leaves (chopped)
- 1/4 tsp. sea salt
- 4 salmon fillets (wild-caught, skin-on, each about 6 ounces and 1 to 1 1/4 inches thick)
- ground black pepper
- sea salt
- 2 tsp. coconut oil
- 2 cups French lentils (cooked)
- 1 cup frozen green peas (or fresh, thawed)
- 1 cup arugula (roughly chopped)
- 1/2 cup chopped mint (fresh)
- 1/2 cup chopped pistachios (roughly)
- 1/2 red onion (small dice)
- 2 Tbsp. tarragon (fresh chopped, if available)
- 2 Tbsp. champagne vinegar
- 2 Tbsp. extra virgin olive oil (very good quality)
- 1 tsp. salt (Maldon, or 1/2 teaspoon sea salt)
- 1 tsp. fresh cracked black pepper
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