Salmon Salad with Sesame Dressing: a refreshing delight
- Sans gluten
- Sans noix
- Sans produits laitiers
Easy, ready to eat in 20 minutes
This one always makes light work of lunch: a flavourful salad that will tantalise your taste buds with every bite. My Salmon Salad with Sesame Dressing effortlessly combines the richness of salmon with the freshness of crisp salad and a delectable sesame dressing. It's a delightful fusion of textures and flavours, perfect for a quick and healthy meal.
Ingrédients
- 2 salmon fillets (about 200g each), grilled or baked and flaked into bite-sized pieces
- 60g mixed salad greens (lettuce, spinach, etc.)
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- 50g cherry tomatoes, halved
- 2 tablespoons toasted sesame seeds
For Sesame Dressing:
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup (for a vegan option)
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- Salt and pepper, to taste
Méthode
- In a small bowl, whisk together all the ingredients for the sesame dressing until well combined. Set aside.
- In a large salad bowl, arrange the mixed salad greens as the base.
- Top the greens with the grilled or baked flaked salmon, cucumber slices, avocado slices, and halved cherry tomatoes.
- Drizzle the sesame dressing over the salad and gently toss everything together to coat the ingredients with the flavourful dressing.
- Sprinkle the toasted sesame seeds on top for added nuttiness and crunch.
- Serve the Salmon Salad with Sesame Dressing immediately.
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