Spring Bowls | Recipes Direct

Ingredients

• ***For the salmon:***
• 4 (4-6-ounce) salmon fillets, cut into bite-size chunks
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chipotles in adobo, chopped
• 2 tablespoons honey
• 1 tablespoon tamari or soy sauce
• kosher salt, to taste
• black pepper, to taste
• ***For the cilantro-honey sauce:***
• 2 teaspoons honey
• 1 tablespoon apple cider vinegar
• 1/2 cup fresh cilantro, chopped
• ***For the avocado feta salad:***
• 2 avocados, diced
• 2 small cucumbers, chopped
• 1 serrano or jalapeño pepper, sliced
• 1/2 teaspoon ground cumin
• 1/2 cup feta cheese, crumbled
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• salt, to taste
• ***For the chipotle mayo:***
• 1/2 cup mayonnaise
• rice, optional, to taste, cooked and hot, for serving