Mediterranean Salmon Bowl with a Broccoli Tabbouleh Salad

Serves: 4



1/4 cup lemon juice fresh
3 Tbsp. olive oil
1/8 tsp. garlic powder
1/8 tsp. sea salt
1/8 tsp. pepper


2 cups packaged broccoli rice or 3.5 cups broccoli florets
1/2 cup Italian parsley leaves packed
1/4 cup red onion minced
2 cups Roma tomatoes diced
1 cup English cucumber (seedless), unpeeled and diced
1 ripe, Fresh California Avocado peeled, seeded and diced


1 wild salmon fillet, cut into 4 pieces
1 Tbsp. Italian seasoning herb mix (no salt)
1/8 tsp. sea salt
1/8 tsp. pepper

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit