Cod, Asparagas, and Avacado Salad

This turned out to be such a yummy meal. I was surprised at how good it tasted. The Avocado salad was an inspiration from "The Patio" restaurant, in Bremerton, which unfortunately has closed. I remember there being shrimp, avocado, and a sauce....this has now been PALEOIZED.

Avocado and Shrimp salad

1 Avocado             
1/2 C pre-cooked shrimp, cold
2 Tbsp Paleo Omega-3 Veggie Dip (Recipe to follow)
Dash of Dill
2 Cherry tomatoes

Cut Avocado in half, while still in shell, take a butter knife and slice avocado to form small bite size pieces. Make sure to not cut all the way through the skin, as you will your that as your dish later. Carefully spoon out the cut up pieces of avocado into a bowl. Cut the shrimp to small bite size pieces and combine with Avocado and veggie dip in bowl. One thoroughly mixed spoon back into avocado shell and sprinkle dill over salad, place a cherry tomato for color. Makes 2 servings

Veggie Dip (The Paleo Diet Pg. 188)
1 C Omega 3 Mayonnaise (recipe below)    1/2 tsp garlic powder
1 tsp dried dill                                              Pepper to taste
Mix all ingredients together, better if refrigerated for an hour before serving. Makes 1 Cup

Omega 3 Mayonnaise (The Paleo Diet Pg. 188)
1 whole egg                                1/2 C olive oil
1 Tbsp Lemon Juice                    1/2 C flaxseed oil
1/4 tsp dry mustard
Put egg, lemon juice, mustard in blender and bled for 3-5 seconds. While continuing to blend slowly pour oils in. Blend until mayo is thick. Store in air tight container for up to 1 week. Makes 1 cup

Cod

1 piece cod                                   Dried Dill
Juice from one lemon                    Dried Chives

Preheat over to 350 degrees. Pat fish dry with paper towel. Once dry roll the lemon back and forth to get the juices flowing. Cut in half. Squeeze one half of the lemon on one side of fish, sprinkle with dill and chives. Repeat these steps on the other side. Place on cooking sheet and bake until done. Serves 1

Lemony Asparagus

6 asparagus spears                     Lemon Pepper

Place asparagus on pan with fish and sprinkle with lemon pepper. Turn spears over after 10 mins and sprinkle lemon pepper on again. The asparagus will finish a little before the fish does so keep watching it to prevent the fire alarm from going off. Serves 1