Fish Taco Salad with Cilantro-Lime Vinaigrette

Ingredients:

• 2 small pieces of fish such as white fish, tuna or salmon
• 4 cups organic greens such as diced romaine, arugula, lettuce, mesclun or spinach
• 1 cucumber, peeled and cubed
• 1 avocado, cubed
• 1/4 cup red onion, diced
• 1/2 can of garbanzo beans
• 1/2 cup quinoa, cooked according to packaging
• 1/2 cup cherry tomatoes
• 1/2 cup Siete Tortilla Chips, broken into pieces
• 1/4 cup fresh cilantro
• 1 Tbsp. Santa Cruz Lime Juice

Lime vinaigrette

• 3 Tbsp. Santa Cruz Lime Juice
• 1/2 Tbsp. Olive Oil
• 1/4 tsp. Bragg Apple Cider Vinegar 
• 1/2 tsp. jalapeno, diced 
• 1 tsp. Redmond Garlic Salt, or
• 1/2 clove garlic, crushed 
  Handful of fresh cilantro, diced
• Salt and pepper, to taste

Instructions:

1. In frying pan, heat lime juice over medium heat. Add fish and cook each side until cooked through.
2. In bowl, combine greens, cucumber, avocado, onion, garbanzo beans, quinoa, tomatoes, tortilla chips and cilantro.
3. In jar, combine all ingredients for vinaigrette and shake vigorously.
4. Pour dressing over salad and toss. Top salad with fish.