This is a great Whole30 approved meal we did a while back the grilled salmon with avocado salsa was amazing.


  • 2 lbs salmon, cut into 4 pieces
  • 1 tbs olive oil (I used light extra virgin olive oil)
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp paprika powder
  • 1 tsp onion powder
  • 1/2 tsp ancho chili powder
  • 1 tsp black pepper

For the Avocado salsa:

  • 1 avocado, sliced
  • 1/2 small red onion, sliced
  • Juice from 2 limes
  • 1-­2 tbs finely chopped cilantro (depending on how big of a cilantro lover you are) Salt to taste


  • Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix
  • refrigerate for at least 30 minutes.
  • Pre­heat the grill.
  • Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
  • Grill the salmon to desired doneness. (I grilled for about 5 minutes) 6. Top with avocado salsa and enjoy!



PREP TIME: 15 mins
TOTAL TIME:15 mins

Serves: 6 servings


For the salad:

  • Approximately 3 cups peeled & sliced cucumbers
  • 3 Roma tomatoes, sliced into chunks
  • ⅓ cup chopped red onion
  • ¼ cup chopped fresh basil

For the dressing:

  • ¼ cup extra virgin olive oil
  • ¾ cup apple cider vinegar
  • ½ tablespoon red wine vinegar
  • ½ teaspoon dill weed
  • 1 teaspoon sugar
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)


  • Place salad ingredients in large bowl and toss.
  • Mix dressing ingredients in small bowl; stir to combine well & drizzle over salad.


Cilantro-Lime Cauliflower Rice


  • 1/2 of a large head of cauliflower or a full one if it’s on the small side
  • 1/2 yellow or white onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup cilantro, chopped
  • zest of one large lime
  • juice from half a lime
  • 2 TBSP coconut oil
  • S&P, to taste


Grate the cauliflower or use a food processor to pulse into the right texture. Heads up–if you use the food processor, work in batches. If the processor is overloaded, the cauliflower won’t chop up evenly.

Heat a large pan to medium-high and add the coconut oil. When the oil is melted, add the onions and garlic. Cook until just translucent, then add the riced cauliflower. This is one time when overcrowding a pan and creating steam works to your advantage. For this recipe, we don’t want browned cauliflower–just gently cooked through. Give it a couple minutes… and by a couple, I mean about 5-7. Then add in the lime zest and fresh cilantro. You may also want to add a bit of salt and pepper too; season to your preference. Mix together in the pan (enjoy the smell!) and transfer to a serving dish. Squeeze the fresh lime juice over the rice and serve.