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CLEAN EATING SALMON LETTUCE WRAPS Recipe

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This recipe for CLEAN EATING SALMON LETTUCE WRAPS, by , is from 7 Day Detox, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Deanna Saddem

Category:
Category:
 

vegan garlicky cream cheese


Ingredients:  
Ingredients:  
350g salmon / 12oz salmon
a small bunch cilantro
1 garlic clove
1 tbsp thinly chopped ginger
7 green asparagus spears
2 carrots
3 scallions
1/2 cup zucchini cubes
Serve/Garnish with
lemon
some flax seeds
some black pepper
a head of lettuce
tomato
cucumber
vegan garlicky cream cheese

Directions:
Directions:
1. Chop carrots, scallions, zucchini, cilantro and mince garlic and fresh ginger. Remove stems from asparagus (the hard part) and slice the bunch of asparagus spears in 3 parts. Cube salmon.
2. In a large nonstick pan cook salmon at medium-high, lid covered. Add some water, 1-2 tbsp if needed - this is just so that the salmon doesn't stick, I did not need any water, but this could be different. After 1-2 min add asparagus (at this step make sure, there's no water in the pan!) and cover again for 2 min.
3. Then add ginger and garlic, stir.
4. After that carrots, scallions and zucchini. Stir without the lid for 2 more minutes (or until salmon is done). In the end add cilantro and turn off heat.
5. Assemble the lettuce wraps. Bottom - spread some vegan garlicky cream cheese, then the salmon filling you just made, top with some cucumbers and tomatoes if you want. Sprinkle some flax seeds, black pepper and some lemon juice.
6. Then eat 🙂
 

Vegan and Paleo Garlicky Cream Cheese


Ingredients:  
Ingredients:  
4-5 mint leaves
1 tbsp capers
1/4 cup sunflower seeds
1/4 cup walnuts
1 tbsp lemon juice
water
1 garlic clove
1/2 tsp vinegar
some black pepper
1/2 tsp cumin (optional)
a cucumber

Directions:
Directions:
1. I used my hand blender for this, might also work with a normal blender (mine is not that good I guess):
2. Put capers, walnuts, sunflower seeds, lemon juice, vinegar and 4 tbsp water and blend together. If not smooth enough add more water. For me it took around 6-7 tbsp water.
3. Add black pepper, garlic, mint, cumin (optional) and blend again.
4. Slice the cucumber into slices (not too thick, not too thin) and top with a tsp of the dip.
5. Otherwise use the dip in wraps like this one
6. Enjoy

Number Of Servings:
Number Of Servings:
2

 

 

 

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