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Salmon, Bean Salad with Cauliflower Puree



Kidney beans

Red onions



Garlic Spread

Almond Milk


1.Cauliflower - Place the florets into a medium pot with almond, Garlic Herb Cheese Spread, salt, and pepper. Cover the pot and turn burner to simmer.

1.Steam for 25-30 minutes until cauliflower is nice and soft.

1.Keep an eye on it to make sure it doesn’t burn on bottom.

2.Put all the cauliflower and the liquid in a blender or food processer. Blend until creamy.

3.Put the purée back in the pot on a very low simmer without the top to keep it hot until you are ready to eat.

2.Salmon – In a NON – Stick pan or cast-iron skillet.

1.Heat the pan up, add oil, let oil get hot.

2.Salt and pepper both sides, and with a paper towel take off any extra water.

3.Once oil is hot but not smoking, place the Salmon skin side down on the pan, then with a spatula press down on the salmon ever so slightly, do not move salmon around on the pan,

4.Cook for 4-6 minutes. You will notice the salmon turning color from bright pink to a whitish pink, from the bottom up. Once that color change has inched up the side about 75%, flip the salmon over to the other side.

5.Only leave on this side, no more then 3-5 minutes.

3.Bean salad

1.Strain the beans from the can and rinse under cold water. Transfer to a big bowl.

2.Cut the lemon in half and add the lemon juice, olive oil, parsley, salt and pepper to the bowl of beans. Add onions and mix it all together.


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