Easter Salmon Salad with Spring Veggies

Spring is in the air and Easter is right around the corner. Most people associate this time of year with cleaning up their lives – spring cleaning their homes, cleaning up their diets by including more seasonal fresh veggies and salad, and cleaning up their bodies by taking their workouts outdoors.

Have you been to your local farmers market yet this spring? If you haven’t, then you are missing out on all sorts of baby vegetables that don’t last very long, like ramps, baby garlic, and fiddlehead ferns. If you happen to miss those, there’s plenty of asparagus and artichokes available. They are out-of-this-world delicious and able to be used in multiple ways. Think raw, oven-roasted, stir fried, or grilled. And don’t forget to load up on fresh herbs (cilantro, rosemary, thyme, flat leaf parsley) which can be added to salads, soups, or turned into a delicious pesto.

If you are looking for a fresh, nutritious and delicious salad that you can make for your Easter celebration and enjoy again any day of the spring and summer, try our Easter Salmon Salad with Spring Veggies and Miso-Tahini dressing.

  • Easter Salmon Salad with Spring Veggies and Miso-Tahini Dressing

    Yield: 2 salads

    Serving Size: 1 salad

    Calories per serving: 262

    Fat per serving: 7.5 (g)

    Carbs per serving: 16.7 (g)

    Protein per serving: 30.9 (g)

    Fiber per serving: 3.9 (g)

    Easter Salmon Salad with Spring Veggies and Miso-Tahini Dressing

    Ingredients

    • 1 bunch organic kale
    • 1/2 cucumber, peeled and diced
    • 1 cup baby red and yellow tomatoes
    • 1/4 cup diced sweet white onion
    • 1/2 cup diced roasted asparagus (can also use raw)
    • 2 tbs. hemp seeds
    • 3 tbs. Miso-tahini dressing (see below)
    • 6 oz. wild Alaskan salmon, cooked (grilled, baked, or poached)
    • Miso-Tahini dressing:
    • 1 tbs. sweet white miso
    • 1 tbs. tahini (sesame seed paste)
    • 2 tbs. seasoned rice vinegar
    • 1 tbs. gluten-free low-sodium tamari

    Instructions

    1. INSTRUCTIONS for Salad:
    2. Remove kale leaves from center rib and chop leaves into small pieces. Place the kale into a large mixing bowl. Pour most of the dressing over the kale and massage into the kale leaves for 2 minutes. Add remaining vegetables and toss well.
    3. Place the salad on a platter and sprinkle hemp seeds on top. Cut the salmon into small pieces and place on top of salad. Serve additional dressing on the side.
    4. INSTRUCTIONS for Dressing:
    5. Place all of the ingredients in a mason jar and screw on the lid. Shake vigorously until smooth. Will keep in the refrigerator for 2 weeks.

    Notes

    Nutritional Analysis for all of the miso dressing (servings 4) Per serving: 193 Calories 15.2 (g) fat 6.4 (g) carbs 7.4 (g) protein

    Recipe Management Powered by Zip Recipes Plugin
    https://urockgirl.com/easter-salmon-salad/

 

.
This entry was posted in Recipes and tagged , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Easter Salmon Salad with Spring Veggies

  1. This looks scrumptious! I love the idea of miso tahini dressing with the salmon. There is no tastier fish than salmon, IMO. Can’t wait to make it! Thanks for yet another recipe to try!

    • U Rock Girls says:

      Thanks Rayna! We hope you love it as much as we do! And the hemp seeds give it a little crunch that’s just right!

Leave a Reply

Your email address will not be published. Required fields are marked *