Spicy Salmon Salad
Recipe adapted from mandiofthemountains.com
Ingredients:
For the Dressing
2 tablespoons extra virgin olive oil
4 tablespoons rice vinegar
2 teaspoons soy sauce
1 teaspoon sugar or honey
1 glove raw garlic, grated or finely minced (optional)
For the Spicy Salmon
2, 5-ounce cans of wild-caught boneless, skinless pink salmon
2 tablespoons mayonnaise
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon soy sauce or tamari
1 tablespoon sriracha
For the Salads
5-ounce container of pre-washed spring mix salad greens
1 cup sliced cucumber
1 cup shredded carrots
½ cup sliced radishes
1 avocado, sliced
1 packet sea salt flavored nori seaweed snacks
extra sriracha, green onion & sesame seeds for garnish
Directions:
Make the dressing
Add all dressing ingredients to a pint-sized mason jar.
Tightly screw the lid on the jar and shake vigorously to combine. Set aside.
Make the spicy salmon
Open the cans of salmon and drain the liquid out.
Add the drained salmon, mayonnaise, sesame oil, soy sauce, and sriracha to a small mixing bowl. Then, stir until well combined. Set aside.
Prepare the Salads
Divide the greens between 2 salad bowls.
Top each bowl with ½ cup sliced cucumber, ½ cup shredded carrots, ¼ cup radish slices, and ½ of an avocado.
Top each bowl with ½ of the spicy salmon mixture.
Give the dressing a final shake. Then, drizzle half of the salad dressing onto each bowl.
Crumble half of the seaweed snacks onto each bowl.
Drizzle extra sriracha over the top if you would like more spice.
Sprinkle sesame seeds on top for extra garnish.