Fish Burger Salad

Fish Burger Salad with Good Catch Plant-based Fish Burger. Pic by M.C.

Good Catch makes a delicious vegan fish burger that is high-end restaurant quality. Top it on a salad with Vegenaise, smoked paprika, and fresh lemon and you have a satisfying meal.

2 Fish Burgers, Plant-based, Classic style by Good Catch
8 cups lettuce, spring mix
2 celery ribs, chopped
4 Tbsp. vinaigrette
4 Tbsp. Vegenaise mayo
2 Tbsp. cranberries
1 tsp. hemp seeds
12 baby tomatoes
smoked paprika
Himalayan salt
cracked rainbow peppercorns
1 lemon, squeezed

VINAIGRETTE for a 16 oz. Mason Jar
2 Tbsp. agave
1 part balsamic vinegar
3 parts olive oil

Other topping ideas:
leeks or scallions, sliced
grated carrots

Yield: 2 servings

Directions: Put foil on a baking sheet pan. Spray a little olive oil on the foil. Bake two burgers for 25 minutes at 400°. For each salad I use a wide bowl or a plate. For each bowl, spread out 4 cups of pre-washed spring mix. Add chopped celery. Drizzle 2 tablespoons of vinaigrette. Top with 2 tablespoons of Vegenaise. When the burgers are ready take them out. They cool fast. Dice up burger and place in the middle of the lettuce. Sprinkle on 1 tablespoon of cranberries and half a teaspoon of hemp seeds. Add 6 halved baby tomatoes. Sprinkle on smoked paprika, Himalayan salt and cracked pepper to your liking. Squeeze a quarter lemon and then add the other quarter to make the salad pretty and for future use.

Good Catch Crab Cakes are good too as I mentioned in my Potato Yam Bake and Dune post. Check out Good Catch.

Happy Vegan!

Recipe from blog of

© 2023 Melissa Crismon

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