Lettuce Cups with Hass Avocado, Tangerine and Salmon Recipe

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04/28/2011

Category: Salad
Serves: 4

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Ingredients:

  • ripe, Fresh Hass Avocado, halved, pitted and cubed
  • Tbsp. fresh lemon juice
  • 6 tangerines, peeled, separated into segments and cut in half
  • 3 green onions, thinly sliced
  • 1/3 lb. salmon fillet, cooked and flaked into pieces
  • 1/3 cup finely chopped red bell pepper
  • 1/3 cup shredded jicama
  • 12 small butter lettuce leaves, trimmed
Ginger Sauce
  • 1/2 cup seasoned rice vinegar
  • 6 Tbsp. low-sodium soy sauce
  • 1/4 cup chopped fresh cilantro leaves
  • tsp. grated gingerroot
  • tsp. sesame oil
  • 1 tsp. red pepper flakes
Instructions:
  1. In a small bowl, toss avocado with lemon juice. Add tangerines, green onions, salmon, bell pepper and jicama. Stir until combined.
  2. Serve lettuce leaves, filling and Ginger Sauce in separate bowls. Allow each person to fill lettuce leaves and spoon on sauce.
Ginger Sauce Instructions
  1. Combine all ingredients.
Nutrition Facts:
Nutrition Information Per Serving: 290 Calories; Total Fat 14 g (Sat 2.5 g, Poly 2.5 g, Mono 6 g); Cholesterol 25 mg; Sodium 830 mg; Potassium 770 mg; Total Carbohydrates 32 g; Dietary Fiber 6 g; Total Sugars 17 g; Protein 12 g; Vitamin A 2260 IU; Vitamin C 74 mg; Iron 2 mg; Folate 93 mcg; Omega 3 Fatty Acid 1 g
 
Serving Suggestions:
The prepared salmon for this dish can be grilled, sautéed, baked or poached, depending on preference.
 

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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