Smoked Salmon Corn Cabbage Bowl with Avocado Lime Crema
This healthy gluten free smoked salmon corn cabbage bowl with avocado lime crema will win over your taste buds! Simple to make ahead and perfect for meal prep!
- 2 cups quinoa
- 3 cups frozen golden sweet corn defrosted (can sub fresh)
- 1 tbsp avocado oil
- 1 can black beans drained and rinsed
- 4 cups cabbage shredded
- 1 cup grape tomatoes halved
- 1/4 cup green onion chopped
- 8 ounces smoked salmon broken into pieces
- 2 avocados ripe
- 1/4 cup sour cream
- 1/4 cup lime juice
- 1/2 tsp sea salt divided
- optional toppers: cilantro, limes, sriracha
Cook quinoa according to package direction. TIP: Use a rice cooker and cook using the 2:1 ratio method. 4 cups of water to 2 cups of quinoa + a pinch of sea salt! When done add into a serving bowl.
Heat a large skillet to medium-high heat. Add oil then corn along with 1/4 tsp sea salt. Saute for 5-8 minutes, stirring frequently as the corn gets some color. Remove and set aside to cool slightly.
Add shredded cabbage, black bean, tomatoes, green onion, smoked salmon and slightly cooled corn to a large bowl. Stir to combine.
Make the avocado lime crema by combining avocado, sour cream, lime juice, 1/4 tsp sea salt and 1/4 cup water to a blender (I use my magic bullet for this). Blend until smooth. Taste and add more sea salt or lime as needed.
Serve with a base of quinoa, add the smoked salmon cabbage mixture, top with some avocado lime crema and your favorite toppers!