Thai Inspired Salmon Salad with Easy Chili Garlic Dressing

When is a salad not a good idea? Unless you hate salads. But that means you are not human to me. 

My seasonal CSA box I get each week keeps inspiring me to make such beautiful dishes. I was super excited to received a watermelon radish last week which got my wheels turning on what to make. I recently went to ROAM burgers in San Francisco and ordered their seasonal salad with bison burger on top. Since it was a burger joint, I was expecting a pretty lame salad but to my surprise it was amazing! It had shaved watermelon radishes and other winter veggies. That is when I knew I had to make a salad with watermelon radishes. It was game on. Recently, I have been trying to eat more safe low mercury fish a couple times a week and canned wild salmon has been a great option for lunch when I can't get fresh fish. If you have fresh salmon you can totally swap that in and just add avocado on top. Why am I aiming to eat more fish? It is recommended that to get the proper EPA/DHA in the diet, you should consume about 8-12 oz. of fish. Good choices? Salmon, albacore tuna, catfish and mackerel. These are high in omega-3 fatty acids as well as low in mercury. 

This salad is loaded with micronutrients because it is packed with veggies. Just look at all the color. 

Recipe 

Ingredients

Salad ingredients:

-2-3 cups green cabbage

-2 large celery stalks

-1 watermelon radish 

-1-2  medium carrots

-2  oranges 

-3 basil leaves

-2-3 Tbsp. roasted cashews 

-1 can wild Alaskan salmon

-1 avocado, mashed

Chili Garlic Dressing ingredients:

-1/4 cup olive oil

-2 tsp. chili paste

-2 Tbsp. rice wine vinegar 

-juice of 1 lemon

-2 cloves of garlic, fined chopped 

Directions 

-Chop all of the veggies (cabbage, watermelon radish, celery and carrots) into small pieces and place in a large bowl. 

- In separate bowl, mix the can of salmon with 1 mashed avocado. 

-Place the salad onto a large platter for serving for easy serving and top with orange slices, crushed cashews, and garnished with basil.

-To make the dressing, add all of the ingredients into a mason jar or container you can seal and shake. Shake until fully incorporated and smooth. Dress the salad and serve.  

Nutrition Facts: Salad (serves 2): 386 calories, 38 grams carb, 17 grams fat, and 26 grams protein. Dressing (per Tbsp.): 133 calories, 4 carb and 15 grams fat. 

MACROBALANCED TIP: If you want this to be a hearty 3-4 meals, add more salmon. Aim for about 4 oz. per serving. You can use fresh or canned salmon.