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 with a side of Gluten-Free Corn Muffins with Orange Zest. 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:
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
Preheat oven for Corn Muffins. Bake muffins according to recipe. While muffins are baking, begin cooking 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, make a triple batch of the Citrus Dressing.
Then, 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!
Finally, make the Crab Salad. Serve with Corn Muffins.
Day 2 Prep: 5 minutes
Make the Carribean Quinoa Salad. When ready to serve, gently combine with reserved mango and avocado.
Day 3 Prep: 15 minutes
Make the salmon burgers.
So there you go: a few simple ingredients spread out to make three different meals. Enjoy your extra time with a walk after dinner 🙂