Name: Bean Soup, Salmon Toast, Microgreen Salad, Ginger Iced Tea
Prep time: 20 min
Cook time: 30 min
Ingredients: 24 oz Water; 4 Ginger tea bags; Ice cubes; 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; 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); 2 cups Microgreens; 1 tsp Extra-virgin olive oil; 1/2 tsp Red wine vinegar; Black pepper (to taste)

Bean Soup, Salmon Toast, Microgreen Salad, Ginger Iced Tea

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Prep Time: 20

Cook Time: 30

Servings:

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

US Customary - Metric

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