Oh my goodness. This lunch was thoroughly delicious, but it could easily be dinner as well.
(White Fish, Lettuce, Red Bell Peppers, ABLE Essentials MediHI Pink Salt, Crushed Black Pepper, & Balsamic Vinegar)
How long did it take to eat: 5 Minutes:)
Vegetable Base Preparation:
I started this beauty by laying down the foundation first. I placed a layer of lettuce then a layer of crunchy sliced red bell peppers. I sprinkled on some ABLE Essential MediHI Pink Salt and crushed black pepper.
White Fish Topper Preparation:
I poured two tablespoons of water in a pan and heated on medium heat. When hot, I placed the fish in pan and sprinkled our pink salt and black crushed pepper. I pan-cooked the fish filet for 3-4 minutes on one side, flipped it, sprinkled on pink salt and crushed black pepper and went 3-4 minutes on the second side.
I then placed the White Fish on top of Vegetable Base and poured a tablespoon of black balsamic vinegar over-top the fish topped salad.
PS. ABLE Essential MediHI Pink Salt (This is a rare and delicious mixer of Mediterranean Sea Salt & Pink Alaea Hawaiian Sea Salt)