Spring is here and the warm weather is motivating me to freshen up my at home meals. The spring and summer months always have me craving salads loaded with the season's bounty (or maybe it's my bikini giving me the stink eye in my closet). If you are like me, you're a visual eater, and a dish has to first win me over with its appearance (think eye catching colors and nicely plated) and of course ultimately has to taste good. This simple salad recipe with a homemade Asian dressing is sure to satisfy the eye and your palate. Add teriyaki salmon for a protein boost and a well-rounded meal and you will be adding this dish to your weekly spring menus!
- Fresh greens of choice (e.g., spring mix, mesclun greens)
- Cucumbers, thinly sliced (I like the english cucumbers for salads and peel some of the skin away for a pretty edge)
- Carrots, peeled and sliced thinly on a diagonal
- Radish, thinly sliced
- Edamame (cook according to instructions on package, after cooked shock with cold water to maintain bright green color)
- Avocado, thinly sliced and sprinkled with sesame seeds
- Salt and pepper to taste
- Additional vegetables/toppings as desired
- Use organic ingredients whenever possible
Place greens in a large bowl or on a plate and top with vegetables, nicely grouped around the edge of the salad.
Recipe derived from Bon Appetite
- Small garlic clove, minced
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons unseasoned rice vinegar
- 1/2 cup olive oil
- 1/2 teaspoon sesame oil
- Salt and pepper to taste
Combine garlic, soy sauce, and rice vinegar in a small jar with sealable lid. Whisk in olive oil, then sesame oil (dressing will start to thicken). I prefer to chill before serving. Dressing is good up to two days refrigerated.
Recipe derived from A Cozy Kitchen
- Fresh salmon filets
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons water
- 2 tablespoons sweet rice wine
- 2 tablespoons brown sugar
- 3 tablespoons honey
- 1 garlic clove, finely minced
- 1 teaspoon fresh ginger, grated (a microplane works well)
- Sesame seeds for garnish
In a small saucepan combine soy sauce, water, sweet rice wine, brown sugar, honey, garlic clove, and fresh ginger. Place over medium-high heat until just reaches a simmer. Reduce heat to low and simmer for an additional 10 minutes until mixture begins to thicken. Remove from heat and let sauce cool completely. Place salmon in a dish or in a sealable plastic bag and pour sauce over fish. Let the fish marinate for 5-10 minutes. Heat a skillet or grill pan on medium-high heat and cook salmon 4 minutes on each side (or to desired temperature). Let fish cool slightly before adding to salad to avoid wilting lettuce. I like to chunk off a small portion of the salmon and add to the mix. Sprinkle with sesame seeds for garnish. Enjoy!
Images by Ariana Clare, www.arianaclare.com.