Ingredients
- 5 Brussels sprouts, very thinly sliced
- 1 teaspoon olive oil
- Salt
- Pepper
- 3 ounces salmon, skin removed
- ⅔ cup cooked quinoa, at room temperature
- 1 teaspoon unseasoned rice vinegar
- ½ medium avocado, cubed
- 1 tablespoon fresh parsley, chopped
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