Bell Pepper, Avocado Salad topped with Trout

Jan 8 2013

Ingredients:

-1 4-5 oz Trout Fillet
-2 tbsp roasted pepper hummus
-1/2 avocado
-1 string cheese stick
-1/2 red bell pepper
-10 black olives
-10 cherry tomatoes
-1 tbsp avocado oil
-1 tsp garlic
-1 tsp basil

Directions:

Place trout on cookie sheet topped with hummus. Allow to bake for about 7 minutes then place on broil and broil for remaining  3-5 minutes until brown.

While trout is cooking, prepare salad. Cube avocado, cheese, and bell pepper and place in a large bowl. Half tomatoes and olives and add them to the mix. Add avocado garlic and basil and lightly toss.

When trout is ready, place trout over top salad and enjoy!!

About Your Host, Gina

IFBB Figure Professional Nutrition and Fitness advocate owner or M&G Fitness, Inc and G-fit Activewear Inc.
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One Response to Bell Pepper, Avocado Salad topped with Trout

  1. cherie says:

    This looks delicious! Must try!

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