Thursday, 11 April 2013

Ginger-Lemon Salmon Veggie Salad

This is a delicious, fresh tasting salad. It can be made all raw if you use raw (sushi-grade) salmon, or leave it out altogether. It's crunchy, yummy and healthy!

This was originally meant to be a seaweed salad, since I'm trying to get more seaweed into my diet, but I kept adding so many other ingredients that the seaweed went from being the star of the dish to just another vegetable in the salad. Personally, I think it's much better this way, because you're still consuming super healthy seaweed, but the taste (which many find disagreeable) is mostly covered up. Feel free to add more seaweed if you actually like the taste, and be grateful that you do. Not all of us are so lucky.

Seaweed Salmon and Vegetable Salad


213g can of wild salmon
1/2 up to 2 cups seaweed, any kind, soaked (soaking time will vary with seaweed variety)
1/2 cucumber, cut into thin matchsticks
1 bell pepper, yellow or red or a combination, sliced very thinly
1 carrot, cut into strips with a vegetable peeler (or cut into very fine julienne)
1 avocado, half of it cut into small chunks, other half reserved
3-5 leaves romaine, very thinly sliced
1-inch knob of ginger
juice of 1/2 lemon
salt and pepper, to taste
pinch of red pepper flakes


1. Drain the seaweed, flake the salmon with a fork. Combine salmon, seaweed, cucumber, bell pepper, carrot, the cut half of the avocado, and the romaine in a large bowl.
2. Combine the remaining ingredients in a food processor or blender. Puree until smooth. Taste and adjust seasonings, if needed.
3. Pour dressing over the salad and toss to combine. Enjoy!
Optional: top with toasted sesame or sunflower seeds

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