Bitchin’ Southwest Salmon Bowl

Serves: 1
Prep Time: 10

Cook Time: 12
Calories: ~600 per bowl

This bowl is love in every bite. Inspired by a family-made meal to celebrate the birth of a beautiful baby girl, it’s brimming with Southwest flavors: smoky wild salmon, fresh veggies, creamy avocado, cotija cheese, and a zesty punch of Cilantro Chili Bitchin’ Sauce. It’s hearty, nourishing, and bright with lime and cilantro— a hug in a bowl!

Ingredients

1 cup	Spring Mix Greens
1/3 cup	Black Beans
1/4 cup	Red Onion, diced
1/4 cup	Cherry Tomatoes, halved
2 tbsp	Green Onion, chopped
1/4	Red Bell Pepper, julienned
to taste	Jalapeno Wheels
2 tbsp	Chip Crunchies (tortilla strips or chips, crushed)
1/4 cup	Cotija Cheese, crumbled
1/2	Avocado, sliced
1	Lime, juiced
1/4 lb	Wild Salmon Filet
2 tbsp	Fresh Cilantro Leaves
1/2 cup	Cilantro Chili Bitchin' Sauce

Method

1. Prep the salmon:
Lay your salmon filet on parchment paper and brush it generously with Cilantro Chili Bitchin’ Sauce. Grill over an open flame for 12-ish minutes at 400, or until cooked to your liking and lightly charred.

2. Build the bowl:
In a large bowl, combine spring mix, black beans, red onion, cherry tomatoes, green onion, red pepper, jalapeño wheels, chip crunchies, cotija, and avocado. Squeeze lime juice over the top and toss with ¼ cup of Cilantro Chili Bitchin’ Sauce until everything is coated and glistening.

3. Add the salmon:
Lay your grilled salmon filet right on top of the salad mix. Sprinkle fresh cilantro leaves all over for a bright, herbal finish.

4. Optional boost:
Feeling extra hungry? Add ½ cup cooked quinoa for even more goodness.

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