Bean Soup, Salmon Toast, Microgreen Salad, Ginger Iced Tea
Print Pin Add to CollectionServings: 2
Calories: 492kcal
Ingredients
Ginger iced Tea
- 24 oz Water
- 4 Ginger tea bags
- Ice cubes
Bean Soup
- 2 tsp Extra-virgin olive oil
- 1/2 cup Onion diced
- 1 stalk Celery diced
- 1 clove Garlic minced
- 4 cups Chicken broth
- 2 cups Cannellini beans drained and rinsed
- ⅛ tsp Salt
- 1/4 tsp Black pepper
- 1/2 tsp Dried thyme
- 1 Bay leaf
Salmon Toast
- 4 oz Sockeye salmon
- 2 slices Whole grain bread toasted
- 1/3 cup Cottage cheese low fat
- 1 tsp Lemon zest
- 1 tsp Lemon juice
- ¼ Red onion thinly sliced
- 2 TBSP Fresh dill chopped
Microgreens with Olive Oil Vinaigrette
- 2 cups Microgreens
- 1 tsp Extra-virgin olive oil
- 1/2 tsp Red wine vinegar
- Black pepper to taste
Instructions
- Prep all ingredients per the instructions above.
- Bring the water to a boil at 212°F (100°C). Remove from heat, add the ginger tea bags, and steep for 5 to 7 minutes. Remove the tea bags and let the tea cool completely. Serve over ice.
- Heat olive oil in a large pot over medium heat. Add onion, celery, and garlic, and sauté for 5–7 minutes until softened and fragrant. Stir in chicken broth, cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring to a gentle simmer over medium heat and cook uncovered for 20 minutes. Remove and discard the bay leaf.
- Preheat the oven to 375°F (190°C). Roast the salmon on a baking sheet until it reaches an internal temperature of 145°F (63°C). Set aside to cool. Slice before serving.
- Toast bread slices until golden and crisp.
- In a small bowl, combine the cottage cheese, lemon zest, and lemon juice until well mixed. Spread onto the bread. Top with salmon, red onion, and fresh dill.
- Toss the microgreens with olive oil, vinegar, and black pepper.
- Serve the bean soup with salmon toast, microgreen salad, and ginger iced tea.
Nutrition
Calories: 492kcal | Carbohydrates: 60g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 2603mg | Potassium: 1232mg | Fiber: 12g | Sugar: 7g | Vitamin A: 215IU | Vitamin C: 10mg | Calcium: 276mg | Iron: 8mg
Bean Soup, Salmon Toast, Microgreen Salad, Ginger Iced Tea
Ingredients
Ginger iced Tea
- 24 oz Water
- 4 Ginger tea bags
- Ice cubes
Bean Soup
- 2 tsp Extra-virgin olive oil
- 1/2 cup Onion diced
- 1 stalk Celery diced
- 1 clove Garlic minced
- 4 cups Chicken broth
- 2 cups Cannellini beans drained and rinsed
- ⅛ tsp Salt
- 1/4 tsp Black pepper
- 1/2 tsp Dried thyme
- 1 Bay leaf
Salmon Toast
- 4 oz Sockeye salmon
- 2 slices Whole grain bread toasted
- 1/3 cup Cottage cheese low fat
- 1 tsp Lemon zest
- 1 tsp Lemon juice
- ¼ Red onion thinly sliced
- 2 TBSP Fresh dill chopped
Microgreens with Olive Oil Vinaigrette
- 2 cups Microgreens
- 1 tsp Extra-virgin olive oil
- 1/2 tsp Red wine vinegar
- Black pepper to taste
Instructions
- Prep all ingredients per the instructions above.
- Bring the water to a boil at 212°F (100°C). Remove from heat, add the ginger tea bags, and steep for 5 to 7 minutes. Remove the tea bags and let the tea cool completely. Serve over ice.
- Heat olive oil in a large pot over medium heat. Add onion, celery, and garlic, and sauté for 5–7 minutes until softened and fragrant. Stir in chicken broth, cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring to a gentle simmer over medium heat and cook uncovered for 20 minutes. Remove and discard the bay leaf.
- Preheat the oven to 375°F (190°C). Roast the salmon on a baking sheet until it reaches an internal temperature of 145°F (63°C). Set aside to cool. Slice before serving.
- Toast bread slices until golden and crisp.
- In a small bowl, combine the cottage cheese, lemon zest, and lemon juice until well mixed. Spread onto the bread. Top with salmon, red onion, and fresh dill.
- Toss the microgreens with olive oil, vinegar, and black pepper.
- Serve the bean soup with salmon toast, microgreen salad, and ginger iced tea.
Nutrition
Calories: 492kcalCarbohydrates: 60gProtein: 36gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 28mgSodium: 2603mgPotassium: 1232mgFiber: 12gSugar: 7gVitamin A: 215IUVitamin C: 10mgCalcium: 276mgIron: 8mg
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