1 1/2 pounds salmon, skin removed & cut in 1 inch cubes 1 tablespoon tarragon mayonnaise (recipe below) Zest of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers, drained from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/4 cup panko bread crumbs 3 tablespoons green onion, finely sliced 3 Hamburger buns, toasted
Red leaf lettuce for assembling
We combined crisp peppers, red onion, cilantro and beautiful
red leaf lettuce for the perfect display of color for any plate.
Not exact matches
Personally, I love the bitter, peppery flavor and texture of
red cabbage but if that's too much crunch
for you, consider substituting traditional
lettuce leaves or green cabbage
leaves.
MAKES 4 - 6 tacos INGREDIENTS
for the tangy cashew cream: 1/2 cup of cashews, soaked
for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve
for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original
red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil)
for the tacos: 4 - 6 tortillas OR 8 - 12 bibb
lettuce leaves 1 avocado, sliced some thinly sliced
red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
In the salad, delicate
red leaf lettuce is the perfect platform
for the contrasting flavors and textures of the peeled slices of Cara Cara,
red onion, golden raisins, and toasted pine nuts.
For garnishes you'll need a large
leaf of Romaine
lettuce, diced grape tomatoes, sliced black olives, diced green bell pepper, diced
red onion, and shredded cheddar cheese.
You can try romaine,
red leaf, collard greens or butter
lettuce for salads.
Variation
For a more elegant presentation, serve on a bed of
lettuce leaves and garnish with thinly sliced
red onion or radish and a light sprinkle of toasted sesame seeds.
1 cup
red grapes 2 teaspoons chia seeds, soaked
for about 10 minutes 2 bananas 1 head romaine
lettuce or other green
leaves 1 tablespoon sesame seeds 4 to 5 ounces of filtered water
Ingredients - 2 tablespoons of cooking oil - 1 small onion, chopped - 1
red bell pepper, chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of
lettuce leaves, something easy
for wrapping.
1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or dried dates, pitted 1 small
red onion 4 cups / 100 g loosely packed mache
lettuce, rucola (rocket) or spinach
leaves sprouts,
for garnish
I always sub out the suggested greens
for red leaf lettuce (more appealing to this crowd) and instead of pureeing and straining the apples, I run the apples through a slow masticating juicer.
For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded
red leaf or romaine
lettuce 1 mango, finely chopped 1 cup finely chopped pineapple (about 1/4 large pineapple) 1 cup finely chopped jicama 1 avocado, finely chopped 1/2 cup roasted unsalted macadamia nuts, roughly chopped 1/2 cup flaked coconut, toasted 2 - 3 green onions, sliced
For the other ingredients you'll want to build your salad around what's in season, and being that its spring here I used a mixture of red leaf lettuce and a little arugula for spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnu
For the other ingredients you'll want to build your salad around what's in season, and being that its spring here I used a mixture of
red leaf lettuce and a little arugula
for spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnu
for spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnuts.
For salad 2 medium zucchini, cut lengthwise into 1 / 4 - inch - thick slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head
red leaf lettuce, washed and torn into pieces 1 handful fresh mint
leaves, roughly chopped 1 handful fresh cilantro, roughly chopped 2 medium carrots, peeled and grated
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water
for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned
red bell pepper 3 shallots, thinly sliced 8
red -
leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
1 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split
For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados, sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black pepper 1 large tomato, sliced 8 thin slices
red onion Bread and Butter or dill pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8
leaves iceberg, romaine or
red leaf lettuce, cut to fit the rolls
For lunch, I had a large salad with iceberg and green
leaf lettuces,
red bell pepper, grated carrot, cucumber, pumpkin seeds, raisins, and chopped chicken.
peaches, peeled and diced 1 cup cherry tomatoes, halved 8 basil
leaves, thinly sliced 1 tablespoon fresh lemon juice 1 pound ground chicken breast 3 ounces goat cheese, crumbled 1 clove garlic, grated or finely minced 1/4 teaspoon kosher salt 1/2 teaspoon crushed
red pepper Romaine or butter
lettuce leaves (
for serving)
Prep your mini burger patties in advance, so you just have to grill them
for 2 - 3 minutes per side.
For your burger bar options, provide cheese slices, mustard, ketchup, relish, dill pickles, mayonnaise, diced
red onion, tomato slices,
lettuce leaves, caramelized onions, bacon strips, avocado slices, roasted
red peppers, crispy onions, and anything else you think would add some divine taste.
For genuine BBQ flavor, couple this spicy tofu with crunchy slaw and serve as a sandwich or wrapped in a large
leaf of
lettuce with sliced tomato and
red onion.
You'd be
left with 5 points
for leafy greens and non-starchy veggies, which you can use up as follows: 100 grams
lettuce + 50 grams chard + 50 grams
red bell pepper + 50 grams broccoli.
Similarly, 100 grams of following foods give you: 334 % from carrots, 199 % from kale, 148 % from green
leaf lettuce, 149 %
for red leaf lettuce, and 170 % from pumpkin.
Ingredients 4 carrots Handful of parsley 2 cucumbers, peeled 2 stalks celery 1
red pepper 1 green pepper 2 kale
leaves or a handful of spinach Small handful
lettuce 1 beet (optional
for sugar) Total Cals: 129 Fat: 1g Sodium: 170 mg Carbs:...
My wife usually makes me a salad
for lunch, and it often consists of romaine
lettuce or spinach
leaves, sun - dried tomatoes, avocado, garlic - stuffed olives, sliced almonds,
red onions, tomato slices, balsemic vinaigrette, dried cranberries and tempeh (we're vegan).
INGREDIENTS
For the pickled
red onions: 1 cup unseasoned rice vinegar 1 small
red onion, thinly sliced
For the beef
lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon
red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled
red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley
leaves, chopped 1/4 cup fresh mint
leaves, roughly chopped 8 - 10 medium bibb
lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)
Though she said she wasn't hungry, Gerwig is nevertheless remorseful at the sight of the green salad she ordered — save
for a drizzle of
red wine vinaigrette, it's an otherwise unadorned pile of Bibb
lettuce leaves.
Great
for a variety of animals, Reptile Salad contains kale,
red Endive, dandelion greens,
leaf lettuce and fresh - cut nopales cactus.
2 teaspoons cumin seeds 7 tablespoons
red wine vinegar 6 tablespoons olive oil 5 15 - to 16 - ounce cans kidney beans, rinsed, drained 1 medium - size
red onion, finely chopped 1 1/2 cups walnuts, coarsely chopped 1/2 cup chopped fresh cilantro, plus additional
for garnish Romaine
lettuce leaves Additional chopped walnuts