- 2 salmon burgers (Wholefoods)
- 2 avocados
- 1/2 lemon
- 1/2 tomato
- 2 tbsp cilantro (I like a lot!)
- kosher salt to your taste (or salt of your choice)
- 2 fresh basil leaves
- 2 whole wheat buns (or buns of your choice--no pun)
- 1 bushel of kale
- 1 head of baby romaine lettuce
- 1 beet
- 1 head of red cabbage
- 1 slice of Daiya vegan cheese
- salad dressing of your choice (I used Cindy's Kitchen Roasted Rosemary and Garlic Vinaigrette Sugar Free Dressing/Marinade from Wholefoods--delicious!)
Look at this sandwich! I'm drooling...
TIP: THOROUGHLY WASH YOUR KALE!
I learned the hard way how to properly wash kale after I found SEVERAL small worms in my salad. Mmmm protein. I buy my kale practically straight from the garden, non-washed and banded, not prepackaged, so I always wash it but I learned the proper way is to first fill up your sink with enough water to cover your kale. Dunk, shake, lightly comb through with your hands and repeat with clean water at least three times. After potentially eating a worm you can also visually inspect every single piece like I did but that's time consuming and let's face it, a little OCD.
Wholefoods sells salmon burgers both fresh and frozen. Whichever you choose follow the cooking directions included.
If you don't have a mortar and pestle you can use a food processor or bowl and spoon to mix the avocado, lemon juice, cilantro, basil and salt to taste. I got my M & P in Mexico (as I mentioned before I love buying things for the home when traveling)! Set the guacamole aside.
Chop the kale to the size of your liking. I find it more enjoyable the smaller it's chopped. Peel the beet, chop into large chunks and add into a food processor along with the largely chopped red cabbage (you can chop everything by hand to your liking but I find the FP to be quicker when preparing a large amount) . Make sure your chunks are small enough to fit into your FP. Mix kale, beets and cabbage. Set aside.
Note: When making the salad I was preparing enough for the week. Adjust the ingredients based on your needs and tastes--either way it's still great for you and delicious!
Grab those buns! I like mine toasted. Spread about 2 tbsp of the guacamole on the bottom bun topping with the burger, a romaine lettuce leaf, cheese and tomato. Plate the salad and dressing of your choice and enjoy!