Think Pink Salmon and Avocado Salad with Sweet Dairy-Free Wasabi Dressing

Name: Think Pink Salmon and Avocado Salad with Sweet Dairy-Free Wasabi Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Global
Ingredients: 1 Medium to Large Avocado, cut into thin slices or chunks; 1 Carrot, thinly sliced or grated; 1 ounces Cashews or 1 Tablespoon Cashew Butter (can omit for nut-free); 1 Tbsp Honey; 3 Tbsps Rice Vinegar; 1 Romaine “Heart; 8 ounces Salmon (I used Think Pink Wild Canned Salmon from Pure Alaska Salmon Co); 1 teaspoons Sesame Oil; 1 teaspoon Soy Sauce or Wheat-Free Tamari (for gluten-free); 1 teaspoons Wasabi Paste or Powder

Need a gluten free, dairy free, and pescatarian main course? Think Pink Salmon and Avocado Salad with Sweet Dairy-Free Wasabi Dressing could be an outstanding recipe to try. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 334 calories, 24g of protein, and 18g of fat. A mixture of wheat-free tamari, salmon, honey, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert.

Instructions

If using cashews, grind the cashews into a powder in your spice / coffee grinder.

Ingredients you will need

Cashews

Coffee

Combine the cashew powder or cashew butter with the rice vinegar, honey, soy sauce or tamari, wasabi, and sesame oil in a small bowl, whisking until well combined. Set the dressing aside to thicken while you make the salad.Shred the lettuce and divide between two large bowls.Top the salads with the carrot and avocado, and flake the salmon onto the salads.

Ingredients you will need

Cashew Butter

Rice Vinegar

Sesame Oil

Tamari

Avocado

Lettuce

Carrot

Cashews

Salmon

Wasabi

Honey

Equipment you will use

Whisk

Bowl

Drizzle the dressing atop the salads, tossing to coat, and serve.

Equipment

Whisk

Bowl

Ingredients

Servings:

Medium to Large Avocado, cut into thin slices or chunks 1

Carrot, thinly sliced or grated 1ounces

Cashews or 1 Tablespoon Cashew Butter (can omit for nut-free)1Tbsp

Honey 3Tbsps

Rice Vinegar 1

Romaine “Heart 8ounces

Salmon (I used Think Pink Wild Canned Salmon from Pure Alaska Salmon Co)1teaspoons

Sesame Oil 1teaspoon

Soy Sauce or Wheat-Free Tamari (for gluten-free)1teaspoons

Wasabi Paste or Powder

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Laguna Winery Russian River Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 29 dollars.