Butter Lettuce Salad with Honey Cilantro Vinaigrette


Butter Lettuce Salad with Honey Cilantro Vinaigrette

So, you’ve made Ginger Salmon with Red Cabbage Slaw and Jalapeño Cantaloupe Salsa and now comes the amazing part...


Here are two UNIQUE meals you can make using those leftovers. They are SO good and SUPER fast, what could be better than that?


LEFTOVER REMIX MEAL #1- Butter Lettuce Salad with Honey Cilantro Vinaigrette

Serves 2

Ingredients:

  • 2 heads of butter/bibb lettuce, leaves pulled and rinsed
  • ½ cup carrots, shredded
  • ½ cup Red Cabbage Slaw,* or shredded cabbage
  • 1 cup Jalapeño Cantaloupe Salsa,* or diced cantaloupe
  • ¾ pound Ginger Salmon,* or cooked salmon
  • ½ cup roasted pepitas
  • ⅓ cup Honey Cilantro Vinaigrette*
  • Fresh bread, for serving

*If cooking the “stack” of 3 meals, you will have this leftover from Ginger Salmon with Red Cabbage Slaw and Jalapeño Cantaloupe Salsa.


Directions:

  1. Slice lettuce into strips or squares.
  2. Plate your lettuce, then add shredded carrots, Red Cabbage Slaw and Jalapeño Cantaloupe Salsa to each bed of lettuce.
  3. Top your salad with salmon and pepitas, then drizzle over the Honey Cilantro Vinaigrette. Serve with a side of toasted and buttered bread.

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LEFTOVER REMIX MEAL #2- Shallot and Salmon Burgers with Sesame Aioli

Serves 2-3


Ingredients:

  • 1-2 tablespoons coconut oil
  • 2 eggs
  • ½ - ¾ pound Ginger Salmon,* or cooked salmon, flaked
  • 2 shallots, minced
  • ¼ -⅓ cup almond meal or breadcrumbs
  • ¼ - ½ teaspoon red pepper flakes
  • Salt and pepper, to taste
  • ¼ cup mayonnaise or avocado mayonnaise
  • 1 tablespoon soy sauce or coconut aminos
  • 1 tablespoon minced garlic
  • 1 tablespoon sesame oil
  • Toasted Ciabatta Rolls or buns, for serving
  • ½ cup Red Cabbage Slaw,* or ½ cup shredded cabbage

*If cooking the “stack” of 3 meals, you will have this leftover from Ginger Salmon with Red Cabbage Slaw and Jalapeño Cantaloupe Salsa.


Directions:

  1. In a large skillet set to medium heat, add coconut oil.
  2. Lightly beat 2 eggs in the bottom of a medium sized bowl. Add flaked salmon, shallots, almond meal/breadcrumbs, red pepper flakes, salt and pepper and mix well. Form 2-3 burger sized patties out of this mixture (adding more almond meal/breadcrumbs if needed for burgers to hold together).
  3. Place salmon burgers in the hot skillet and sear for 2-4 minutes on each side.
  4. Meanwhile, make your Sesame Aioli by combining mayonnaise/avocado mayonnaise, soy sauce/coconut aminos, minced garlic and sesame oil in a small dish.
  5. Serve salmon burgers on rolls or buns with your remaining Red Cabbage Slaw. Drizzle over some Sesame Aioli and enjoy.

Our meal stacking system changes everything.

With these meal plans, you can make 6 clean, gluten free and unique meals in 1 hour TOTAL hands-on time per week.

Get 2 Weeks Free!

Each day’s cooking is a building block for the next day’s meal.

The plan is divided into 2 STACKS, with a BASE BLOCK that begins each STACK. These BASE BLOCKS are the days we cook our proteins and veggies and take only 20 hands-on minutes in the kitchen.

Then on the other days, we change or add to the foods that were made in the BASE BLOCK in order to create 2 more unique meals in each STACK. And get this, those meals only take about 5 minutes for you to assemble.

Featured in:

Amy’s ‘meal stacks’ are a brilliant way to make cooking with real ingredients an easy, manageable option for busy people who want to eat with intention. Her program covers the basics of stocking a kitchen and how to cook satisfying meals by mixing and matching fresh produce, proteins, and pantry items creatively throughout the week. - Amy Robb, Publisher, Edible Northeast Florida