Grilled Salmon & Avocado Salad

     From the presentation, to the colors, to the flavor variety, this salad is a twist on your usual salads and will leave you satisfied with every bite!

Ingredients:

• 8-10oz salmon filet
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp cayenne pepper
• pinch of salt and black pepper
• 1 lemon for zest and juice
• 1/4 cup red onion, sliced
• 1/4 cup celery, sliced
• 1 cup arugula
• 2 tbsp sour cream
• 1 tbsp dijon mustard
• 1 large avocado
• 2 tsp lemon pepper

     Begin by coating the salmon filet with cumin, paprika, cayenne pepper, salt, pepper, and lemon zest. Place onto a hot grill and cook for about 4 minutes on each side.

     In a small bowl, add the celery, onion, dijon mustard, sour cream, juice from half the lemon, arugula, and lemon pepper. Mix well to incorporate all the ingredients.

     Once the salmon has finished cooking, take a fork and shred it. Add the shredded salmon to the salad and mix once again.

     For a beautiful presentation, take half of an avocado, place the salad on top, and you're ready to serve. You can also cut up the avocado, add it to the top of the salad, and serve in a bowl.

Enjoy!

Meringue Cookies

    These meringue cookies are the easiest to make, yet so flavorful! They are crispy on the outside and gooey, chewy on the inside. This recipe calls for cream of tartar, which I did not have, yet they turned out wonderful!

Ingredients:

• 2 large egg whites, room temperature
• 2/3 cup superfine granulated sugar (I blended the sugar that I used)
• 1 tsp vanilla extract
• 1/2 tsp cream of tartar
• 1 cup semisweet chocolate chips (optional)

    Preheat the oven to 350 degrees and line a baking sheet with parchment paper and set aside. 

    Beat egg whites in a bowl with an electric mixer until foamy, then add the cream of tartar until fluffy. 

    Gradually add the sugar, about 3 tablespoons at a time. When half the sugar has been incorporated into the egg whites, add the vanilla extract, mix, and add the remainder of the sugar. 

    Continue beating the egg whites until the meringue is very shiny and tight. Gently fold the chocolate chips into the meringue. 

    Place the meringue into a Ziploc bag, and cut the corner off. Slowly squeeze the mixture onto the parchment paper to form little circles. 

    Place the cookies in the preheated oven, and turn the oven off. Allow the cookies to stay undisturbed in the oven at least 2 hours and up to overnight.