Peach Salsa Salmon taco Bowl

"{FISH TACO BOWL 🐟 my top tip for healthy eating on-the-go? batch cook 4-5 items on the weekend (or whatever day works best for you) & store in the fridge — use to mix n’ match meals throughout the week 🌱for example, cook a large pot of quinoa (or your favorite whole grain) and use it to make: 1) this taco bowl 2) filling for a veggie + hummus wrap 3) add to a spicy black bean chili 🙌🏻 having the items prepped saves time + takes the guess-work out of meal time AND gives you flexibility to individualize meals day-to-day ✔️in other news: we’re finally all moved into our new condo & I can’t wait to explore this city! have a great thursday 💛}"
-- @thatnutritiouslife
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  • Recipe Card
Prep time 20mins
Cook time 5mins
Serves or Makes: 1-2

Recipe Card


  • 2 cups Tuscan Kale
  • 1/2 avocado oil
  • salt to taste
  • 1/2 cup radicchio, chopped
  • 1/2 cup room temperature quinoa
  • 1 wild caught salmon filet
  • 1 tablespoon avocado oil
  • For the Peach Salsa:
  • 1 peach, roughly chopped
  • 1/4 cup red onion, minced
  • 1/4 cup cherry tomatoes, diced
  • handful of cilantro, chopped
  • 1 tablespoon mango
  • Juice of a lime
  • 1/2 avocado, sliced
  • cilantro, for the garnish
  • 2 lime wedges, for the garnish


  • Step 1

    After you rinse and pat dry the kale, sprinkle a pinch of salt, half a tablespoon of avocado oil over the kale, massage until the leaves are fully coated. Set aside.

  • Step 2

    For the Peach Salsa:

  • Step 3

    Mix all ingredients and let marinade for 15-20 minutes.

  • Step 4

    Over medium high heat sear the salmon, with a tablespoon of avocado oil, 2 minutes on both sides. Set aside.

  • Step 5

    Build the bowl:

  • Step 6

    Layer quinoa, kale, radicchio, salmon and peach salsa. Add salt and pepper to taste. Dress the bowl with the peach salsa juice.