Lettuce Cups with Avocado, Tangerine and Salmon

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Votes: 3
Rating: 5
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Yields: servings
Difficulty:

Ingredients

  • 1 Ripe, fresh Hass avocado halved, pitted and cubed
  • 1 tablespoon fresh lemon juice
  • 6 tangerines peeled, separated into segments and cut in half
  • 3 green onions thinly sliced
  • 1/3 pound salmon fillet cooked and flaked into pieces
  • 1/3 cup red bell pepper finely chopped
  • 1/3 cup jicama shredded
  • 12 small butter lettuce leaves trimmed
  • Ginger Sauce
  • 1/2 cup seasoned rice vinegar
  • 6 tablespoons low-sodium soy sauce
  • 1/4 cup fresh cilantro leaves chopped
  • 4 teaspoons grated gingerroot
  • 2 teaspoons sesame oil
  • 1 teaspoon red pepper flakes
Difficulty:
The prepared salmon for this dish can be grilled, sautéed, baked or poached, depending on preference.

Light and fresh, this easy lettuce cup recipe with ginger dressing is bursting with color and flavor. Makes a splendid summer salad recipe or a quick way to use leftover salmon fillets for lunch or dinner.

Directions

  1. In a small bowl, toss avocado with lemon juice. Add tangerines, green onions, salmon, bell pepper and jicama. Stir until combined.
  2. Serve lettuce leaves, filling and Ginger Sauce in separate bowls. Allow each person to fill lettuce leaves and spoon on sauce.
Ginger Sauce
  1. Combine all ingredients.

Chef Notes


Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Votes: 3
Rating: 5
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Did you know?

You can ripen an avocado quicker by placing it in a brown paper bag.

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