Trying to change my eating to Clean Eating!

So I've decided to try Clean Eating. It been fun so far learning new things everyday.
I tried this
Salmon Salad Power Veggie bowl from Colter Crunch

I used Strawberries because I had them. I'm not a fan of fruit in my food but this was surprisingly good!!

PALEO SALMON SALAD POWER BOWLS

• 4-oz ounce grilled or baked salmon
• 3-4 cup seasonal greens
• 1/2 cup slices zucchini and squash
• 1/2 cup raspberries
• 1 tbsp balsamic glaze
• 2 tbsp avocado or olive oil
• dash of sea salt
• dash of pepper
• 2 thyme sprigs
• parmesan crumbles (optional, not paleo though)
• lemon juice

DIRECTIONS

1. first, slice your zucchini and squash, sautee in skillet with 1/2 tbsp oil and a little bit of pepper/salt. Also make sure your salmon is already cooked. I cook mine in 1 tbsp oil, lemon, pepper and salt for 10 minutes at 400F or so.
2. Once the the zucchini and salmon and cooked, go ahead and build your bowl. Greens first, then veggies, and salmon. Drizzle in your balsamic glaze, thyme sprigs leaves, and the rest of your oil. Toss all together and place in bowl.
3. add your raspberries last with a touch of lemon juice on top.
4. Sprinkle with parmesan if desired

Rainbow Carrot Salad From The Crepes Of Wrath

5-6 carrots, peeled and thinly sliced 
4-5 stalks spring garlic or large scallions, thinly sliced 
3 tablespoons red wine vinegar 
2 teaspoons sugar 
¼ teaspoon kosher salt, plus more to taste 
freshly ground black pepper, to taste 
zest of ½ a lemon 

Thinly slice your carrots and your spring garlic or scallions. 
Toss them together in a bowl, then in a smaller bowl, whisk together your red wine vinegar, sugar, salt, pepper, and lemon zest. 
Pour the mixture over the vegetables and toss to combine. 
Allow to sit in the refrigerator, covered or preferably, in an airtight container, for about an hour. 
Serve chilled or at room temperature, alone, with a protein, or on top of salad greens. 
This will keep well, and just start to taste better and better, for up to one week.

Dill Pickle Pasta Salad

Found this recipe thru a friend on Facebook.
From Spendwithpennies

Dill Pickle Pasta Salad

• 1/2 lb dry shell pasta (about 3 cups)
• 3/4 cup sliced pickles
• 2/3 cup cheddar cheese , diced
• 3 tablespoons finely diced white onion
• 2 tablespoons fresh dill
• 1/2 cup pickle juice

DRESSING

• 2/3 cup mayonnaise
• 1/3 cup sour cream
• 1/8 tsp cayenne pepper
• 4 tablespoons pickle juice
• salt & pepper to taste

1. Boil pasta al dente according to package directions. Run under cold water to stop cooking.
2. Toss cold pasta with about 1/2 cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
3. Combine all dressing ingredients in a small bowl and mix well.
4. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving