Salmon Thai Salad with Garlic Sesame Dressing
This Salmon Thai Salad is a great way to use leftover salmon. It’s packed full of healthy, vibrant and flavorful veggies. I started this salad with leftover salmon from the Pan Poached Lemon Salad. Find the recipe here!
I flaked the leftover salmon that was sous vide from a previous recipe. Don’t hesitate to make this salad dressing as it’s really delicious or use whatever you have on hand. Just grab a mason jar and shake, shake, shake! If you have leftover dressing just store it in the fridge in the mason jar.
Salmon Thai Salad with Garlic Sesame Dressing
Salmon salad with crunchy veggies and Thai sesame dressing. Perfect for leftover salmon and a summer day.
Ingredients
Dressing
- 1/3 cup canola oil
- 3 cloves garlic-grated
- 3 tbsp soy sauce
- 2 tbsp water
- 2 tbsp white vinegar
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp lemongrass paste
- 1 lime-divided
Salad
- 1 cup frozen shelled edamame
- 6 cups baby kale
- 2 large carrots-sliced
- 1 red bell pepper
- 1/4 cup cilantro
- 1 green onion
- 1/4 cup cashews
- leftover cooked salmon
Instructions
- Add all dressing ingredients to a pint mason jar and shake. Taste dressing and adjust seasoning to your desired taste. Set aside.
- Defrost edamame by leaving on counter or in the microwave. Set aside to cool. Tear kale into bite size pieces. Slice up bell pepper into strips. Cut green onion and cilantro into slices. Flake leftover salmon.
- Add kale to a salad bowl and top with edamame, carrots, bell pepper, green onion, cilantro, salmon and cashews. Top with salad dressing or serve on the side.
Notes
I like to dip my salad into my dressing so I serve me dressing on the side. I like to add my salad ingredients in piles on top of the kale.