Salmon, Avocado, and Balsamic Shaved Brussels Sprouts Lunch

To prepare the balsamic shaved Brussels sprouts: Take 1 pound of Brussels sprouts and cut them really small. Cook them in a skillet over low to medium heat with 1 tablespoon of avocado oil, 2 tablespoons of balsamic vinegar, and 1 teaspoon of garlic powder for 10 minutes. For the salmon: If not using leftover, cook salmon on a skillet for approximately 3 minutes on each side. Assemble the lunch by combining the cooked salmon, 1/2 avocado, and the balsamic shaved Brussels sprouts in a container.