The sesame-ginger dressing on this salad is what makes it so delicious. Make sure to use toasted sesame oil for more flavour depth. I love adding some pomegranates to this salad for extra colour and freshness. However, they may be hard to find so using some dried cranberries is a good substitute. Enjoy this salad at any time of the year!
Makes 1 serving (+ extra servings of salad dressing)
Prep time: 10 minutes
What you need:
- 1 cup baby spinach (a good handful)
- 1/2 cup chopped snap peas
- 1 tbsp pomegranate seeds
- 1/2 cup cooked salmon
- 1 tsp sesame seeds
For the dressing
- 1/4 cup avocado oil
- 3 tbsp raw apple cider vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp raw liquid honey
- 1 tbsp tamari sauce
- 2 tsp grated gingerroot
- 1 garlic clove, crushed
- 1/4 tsp sea salt
- pinch cayenne pepper (optional)
What you do:
- In a small bowl, whisk together the salad dressing ingredients until well blended. Set aside.
- In a salad bowl, layer the bottom with the spinach. Top with the snap peas, pomegranate seeds, cooked salmon and sesame seeds.
- Drizzle with the salad dressing and mix.
- Replace the pomegranate seeds with dried fruit such as cranberries.
- Use canned salmon if you do not have any fresh cooked salmon.
- Use snow peas instead of snap peas.
- This salad dressing can be used as a marinade as well.