Lemon Taco Salmon Salad

I forget how easy salads are! And something about raw spiralized zucchini is so good... In the spiralized form in just perfect. Just enough of a bite to it without being completely obvious that it's raw. So refreshing. This salad was absolutely fantastic.Lemon Taco Salmon SaladServes: 1

• 4 oz raw salmon
• juice from 1/4 lemon
• salt free taco seasoning (Frontier brand from iherb.com)
• 1 spiralized raw zucchini
• 1/2 cup cooked spaghetti squash
• 3-4 cut radishes
• 1/3 cup peas
• 1/2 cup blackberries
• 1 TBSP mustard
• 1 TBSP vinegar
• 1.5 TBSP stevia

Coat the salmon with lemon juice and taco seasoning. Bake at 350 F  for 16-18 minutes until it flakes. In a bowl, add the zucchini, spaghetti squash, radishes, peas, and blackberries. Flake the salmon on top. Then mix the mustard, vinegar, and stevia to create a healthy honey mustard dressing. Pour on top.To the side, I had my salad with crisps made by toasting a paleo wrap (Jualian Bakery brand).