Menu Day 3

Fish Taco Salad with Strawberry Salsa, photo by Hilary McMullen

Menu Day 3


  • Breakfast: Berry Green Power Smoothie or ¾ cup overnight oats
  • Lunch: leftover Lentil Quinoa Stew, a fresh orange or apple
  • Dinner: Fish Taco Salad with Strawberry Avocado Salsa


  • AM: leftover Raspberry Chia Pudding (1 serving)
  • PM: hummus, ¼ cup and unlimited raw veggies

Fish Taco Salad with Strawberry Avocado Salsa – serves 4

Whoever thought of adding strawberries to salsa? This combination is yummy with the spicy arugula and creamy avocado.


  • ½ avocado, diced
  • 3 strawberries, hulled and diced
  • ¼ cup canned black beans, rinsed and drained
  • 1 small shallot, diced
  • 2 green onions, thinly sliced
  • ¼ cup finely chopped cilantro
  • 1 tsp finely chopped peeled ginger
  • 3 Tbsp freshly squeezed lime juice
  • ½ tsp sea salt
  • 1/8 tsp cayenne pepper

To make the salsa, combine all the salsa ingredients in a medium bowl, mixing until well-blended. Set aside.


  • 2 Tbsp olive oil or avocado oil
  • 1 tsp honey
  • 1 Tbsp freshly squeezed lime juice
  • 4 cups arugula
  • 1 ½ lbs white fish, such as halibut, cod, or red snapper
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper

To make the salad, season fish fillets with salt and pepper. Grill over direct heat for 7-9 minutes, turning once. Fish should be opaque and flake easily.

While the fish is cooking, in a small bowl, whisk together the oil, honey, and lime juice. Put the arugula in a large bowl and toss with the vinaigrette.

To serve, pile 1 cup arugula salad on each plate and place a fish fillet on the salad. Top with a heaping spoonful of salsa.

MOREDay 4 of the 5-day Cleanse Menu