Leftover salmon cakes on dressed greens.

• Leftover salmon cakes — 7½ oz (2)
• Lettuce — 2 cups mixed greens
• Avocado — 1¼ oz (¼)
• Lemon
• Garlic-infused olive oil — 1 tsp

1. Warm the cakes 2–3 minutes a side.
2. Dress the greens with oil and lemon; top with cakes and avocado.

Reheat the cakes in a pan with no oil — they crisp the second time better than the first if you don't crowd them.

No-cook assembly; portions per Monash University low-FODMAP serving sizes.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.