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:...