Hello my lovely readers! Today’s post is a guest post I wrote for Leanne from Healthful Pursuit. She’s a Canadian Holistic Nutritionist, yogi, athlete, recipe creator, and substitution nerd who loves remaking recipes for people with allergies and dietary restrictions. Her site has a WEALTH of great tips and recipes for people looking to adopt a more healthy lifestyle.

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I was so excited when Leanne approached me to write a guest post for her blog! I came across Leanne’s blog last year when I was looking for recipes for guilt-free desserts and I’ve been absolutely hooked since then. She is my go-to resource for healthful tips and recipes, but what I look forward to the most are her inspirational posts. She is one truly inspiring woman and I’m glad to have “met” her through blogging.

When Leanne asked me to write a guest post, I immediately started thinking about what I was going to make. I wanted to make something extra special for her and came up with a few ideas for dessert. But things didn’t work out in the kitchen as expected! Isn’t it a shame that a concept that sounds great in your head doesn’t seem to work out so well when you try it out in the kitchen? Ahh…the unpredictability of recipe testing! Anyways, since Leanne is going to India, what could be more apt than a dish inspired by Indian cuisine? So I came up with this simple and delicious tandoori salmon salad with baby spinach, cucumber and pickled onions. And to top it all off and to cut out some of the heat, I added a few dollops of a cilantro-yogurt sauce. Doesn’t that sound like a scrumptious spring salad?

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