Smoked Salmon Salad with Garlic Rice Vinegar Dressing

If your goal is to eat better and make healthy food swaps, than this Smoked Salmon Salad with Garlic Rice Vinegar Dressing is for you! This salad is like a delicious sushi bowl filled with healthy fats and veggies, and it’s gluten and dairy free

Gluten free, pescatarian, dairy free; Free of: soy, eggs, peanuts

Course Main Dishes, Salads

Cuisine Asian

Keyword salmon salad, smoked salmon

Prep Time 15

Total Time 15

Servings servings

Calories 265kcal

Author Sarah Jane Parker

Ingredients

Salad:

5 cups baby kale and spinach blend
1 medium cucumber, spiralized or chopped
12 ounces cold smoked salmon
1 avocado, sliced
1 Tablespoon black sesame seeds, for garnish

Garlic Rice Vinegar Dressing:

1 cup peeled and chopped cucumber
½ avocado, diced
¼ cup NAKANO® Roasted Garlic Seasoned Rice Vinegar
1 teaspoon sesame oil
1 teaspoon garlic lime hot sauce more or less to taste
½ teaspoon minced fresh ginger
1 Dash each salt and black pepper

Instructions

For the salad:

Divide the baby kale and cucumber between 4 bowls.
Divide the salmon and avocado between the 4 bowls and add to the top of the kale and cucumber. Each salad will have 3 ounces of salmon and 1/4 avocado.
Drizzle with the Garlic Rice Vinegar Dressing, and sprinkle black sesame seeds on top.

For the dressing:

Combine all dressing ingredients in a small blender or food processor and process until smooth.
You can add a little bit more cucumber to thin the dressing if needed, or you can add a bit more avocado to make it thicker.
This makes about 1/2 cup (8 ounces) dressing, enough for 2 Tablespoons each on 4 salads. You can double the dressing recipe if you'd like more dressing for each salad.

Notes

Cucumbers add body to the dressing without a lot of calories (and hidden veggies!)

If you want to make your own salmon for this salad at home, we love this Lime Cured Salmon recipe from Sprinkles and Sprouts!

Nutrition