I am all for saving time, especially in the summer: who wants to be in the kitchen? This week’s recipes save time by sharing ingredients.  Spend 5 extra minutes today for 3 meals instead of one!

I like to serve my Crab Mango Avocado Salad with Citrus Dressing at a luncheon or for dinner on super hot days. The Caribbean Quinoa Salad ingredients can all be prepped in advance.  And the Salmon Burgers with Teriyaki Glaze & Mango Salsa? The salsa will keep in the fridge for several days; just throw the burgers on the grill and dinner will be ready in no time. How’s that for efficiency?

Here is what you do:

Serving Plan

Day 1: Crab Mango Avocado Salad and Gluten-free Corn Muffins
Day 2: Caribbean Quinoa Salad
Day 3: Salmon Burgers with Teriyaki Glaze & Mango Salsa

Day 1 Prep: 30 minutes

1. Preheat oven for Corn Muffins.  Bake muffins according to recipe. While muffins are baking, being step 2: cooking quinoa.
2. Make quinoa for the Caribbean Salad, so it will be chilled and ready when you are.  Make a double batch of quinoa: one for the Caribbean salad, one to keep on hand for a
quick protein-filled salad.  While the quinoa is cooking, begin step 3.
3. Make a triple batch of the Citrus Dressing.
4. Cut up 3 mangos and 2 avocados as follows:

• For the Crab Salad, slice remaining mango and avocado and place in a medium bowl.
• For the Caribbean Salad, slice one mango and place in a covered container with one halved avocado (leave the avocado pit in to keep the avocado from turning brown).
• For the Salsa, cut one mango into 1/2-inch chunks; store in a small bowl.  If you have 2 minutes, make the Salsa now: it will keep for 3-5 days!

5. Make the Crab Salad. Serve with Corn Muffins.

Day 2 Prep: 5 minutes

1. Combine quinoa, black beans, cilantro & Citrus Dressing.  When ready to serve, gently combine with reserved mango and avocado.

Day 3 Prep: 15 minutes

1. Preheat oven or grill.
2.  If pre-made, bring salsa out of fridge to warm to room temp.  Otherwise, make salsa now.
3.  Brush salmon patty (I like Trader Joe’s because it is just salmon, no fillers) with teriyaki sauce. Grill or broil salmon.
4. Serve salmon on a bed of mixed greens and top with mango salsa.  Serve with chips or extra corn muffins.

So there you go: a few simple ingredients spread out to make three different meals. Enjoy your extra time with a walk after dinner 🙂

— Denise

Download the recipes now!

Crab Avocado Mango Salad with Gluten-free Corn Muffin

Day 1 Recipes: Citrus Dressing, Crab Avocado Mango Salad & Gluten-free Corn Muffins

Citrus Dressing
This dressing is super versatile: make a double batch to make both the Caribbean Quinoa Salad and the Crab Mango Avocado Salad.

Ingredients

• 3 Tbs orange juice
• 1 Tbs fresh lime juice
• 1 Tbs honey
• 1 tsp orange peel, grated
• 3 Tbs extra-virgin olive oil
• 1/2 red onion, sliced paper thin

Directions

Combine the first 4 ingredients in a small bowl; whisk in oil.  Season with salt and pepper, to taste. Mix in onion.  Let marinate for 15 minutes.

Crab Mango Avocado Salad with Citrus Dressing
Wow your guests with this lovely refreshing salad!

Serves 4

Ingredients

• 1 recipe Citrus Dressing (above)
• 1 pound fresh lump crabmeat (Substitute: 3 cans Bumble Bee Fancy Crab, lump not pink)
• Prepped mango and avocado
• 12 large Boston lettuce leaves

Directions

Combine crabmeat, mango and avocado in large bowl.  Gently mix in dressing.  Overlap ends of 3 lettuce leaves in enter of each plate, forming a bowl.  Mound salad in lettuce bowls, and serve.

Notes from Denise
Double the dressing to keep on hand for a quick salad treat!  Serve with Gluten-free Corn Muffins with Orange Zest (below).

Gluten-free Corn Muffins with Orange Zest

Ingredients

• 1 cup Pamela’s Baking & Pancake Mix – my favorite Gluten-free baking mix
• ¼ cup almond flour
• ¾ cup corn meal
• ¼ cup pure cane sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 cup almond or coconut milk
• ¼ cup grape seed oil
• 1 egg
• 1 TBS orange zest

Directions

Preheat oven 350. Mix all ingredients except orange zest in a bowl and blend. Pour batter in to muffin tins. Sprinkle with orange zest. Bake for 20 minutes.

Caribbean Quinoa Salad: keep the mango & avocado separate from the salad until serving

Day 2 Recipe: Caribbean Quinoa Salad

Caribbean Quinoa Salad
This is a great side dish for a BBQ or a meal in itself.

Combine:

• 2 cups cooked and chilled quinoa
• 1 can black beans, drained and rinsed
• 1/2 cup cilantro, chopped
• 4 TBS of Citrus Dressing

Keep the prepped avocado and mango in a separate container until you are ready to serve the salad so the avocado doesn’t get mushy.

When you are ready to serve the salad:

• Gently toss the mango and avocado into the quinoa mixture.
• Add ¼ cup of the Citrus Dressing

Salmon Burgers with Teriyaki Glaze & Mango Salsa

Day 3 Recipes: Salmon Burgers with Teriyaki Glaze & Mango Salsa

Salmon Burgers with Teriyaki Glaze & Mango Salsa

Combine:

• Prepped Mango
• 1/2 jalapeno pepper diced
• 1/4 cup cilantro chopped
• 1/4 cup Kalamata olives chopped
• 1/4 cup red onion chopped
• 1Tbs fresh Lime Juice
• 2 Tbs olive oil
• 1/4 tsp cumin
• Salt and pepper to taste

This will last 3-5 days in the refrigerator.

2. Brush a salmon patty (I like Trader Joe’s because it is just salmon, no fillers) with a teriyaki sauce. I use Soy Vay Island Teriyaki – found in most stores, good flavor, no preservatives used natural ingredients.

3. Grill or broil salmon. Place on a bed of mixed greens and top with mango salsa.

Not a fan of salmon? You could use chicken instead- but you will be missing out on those omega 3’s the salmon has to offer.

Download the recipes now!