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This is one of our favorite salads to have on hand for meals on-the-go! Take out a portion and place it into a small glass container with fresh salad greens for a healthy lunch. Serve the salad with sliced avocado and lime wedges. If you don't have smoked salmon, use leftover cooked salmon or chicken!   Salad: 3½ to 4 pounds yams, peeled and cubed ½ pound smoked salmon 1 red bell pepper, stemmed, seeded, and diced 4 to 5 green onions, sliced into rounds ½ cup chopped fresh cilantro   Dressing: ½ cup raw cashews 6 to 8 tablespoons water ¼ cup freshly squeezed lime juice ¼ cup extra-virgin olive oil 1 small garlic clove ¾ to 1 teaspoon sea salt or Herbamare ¼ to ½ teaspoon chipotle chile powder   To make the salad, cook the cubed yams in a steamer basket over about 2 inches of water in a 2- or 3-quart pot. Place a lid on the pot and cook over medium-high heat. Steam for 15 to 20 minutes, or until fork-tender. Do not overcook! Transfer to a plate or platter to cool completely.   In a large bowl, combine the cooled yams and remaining salad ingredients...

Prep time: 5 minutesPrep notes: Cooking time: 35 minutesYields: 2 peopleIngredients: 2 8-ounce halibut fillets1 tablespoon tamari1 tablespoon sesame oil1 teaspoon fresh ginger juice1/2 cup water1 tablespoon olive oil1 cup daikon radish, shreddedDirections:     1. Wash fish and place in a shallow baking dish.    2. Mix tamari, sesame oil, ginger juice and water in a small bowl.    3. Cover fish with marinade and refrigerate for 20-30 minutes.    4. Heat olive oil in a pan.    5. Add fish and cook for about 7 minutes until fish is almost done.    6. Add remaining marinade and cook until fish is completely cooked and marinade is heated.    7. Serve with shredded daikon radish.Notes: Credit:...