RECIPES | EMMA ASURYA

Ingredients

• For the salmon:
• 1 lb salmon, skin removed and cut into cubes
• 1 tbsp olive oil, divided
• ½ tsp salt
• 1 tsp dried dill
• ½ tsp dried oregano
• ¼ tsp pepper
• For the Quinoa:
• 3 cups cooked quinoa
• 1 cup finely chopped kale
• ⅓ cup finely chopped red onion
• 1 tbsp olive oil
• Juice of ½ lemon
• Greek yogurt
• Fresh dill
• Tahini & pistachios, optional
• For the salsa:
• 2 ripe avocado, chopped
• 2 tbsp chopped fresh parsley
• ½ tbsp capers, chopped
• ⅓ cup crumbled feta cheese
• 1 tsp lemon zest