Preparation Time: 10 minutes
Cook Time: n. a.
This salad pays tribute to the summer season with its explosion of light, tasty, and most importantly, green, ingredients. Fresh spinach combines with cooked edamame and salmon and is tossed in a delectable Asian-style dressing, filled with the typical seasonings of soy sauce, rice wine vinegar, fresh ginger, and so on. It's incredibly healthy and can have several substitutions made quite easily. The soy sauce can be replaced with gluten-free tamari, if you are watching your gluten intake. The salmon can be subbed with flaked tuna, or cooked shrimp or shredded chicken. Mix and match to suit your desires. Serve as a main dish with bread or cooked pasta on the side, or serve as a side to grilled chicken or pork dishes (omit the seafood if you serve it that way, however).
- 3 tbsp. reduced sodium soy sauce (or reduced sodium gluten-free tamari)
- 3 tbsp. rice or white wine vinegar
- 1 1/2 tbsp. honey
- 1/3 cup canola oil (or other neutral oil)
- 1/2" piece fresh ginger, finely chopped or grated
- 1/8 tsp. sea or kosher salt
- Freshly ground black pepper, to taste (plus more for serving)
- 1 heaping tbsp. sesame seeds
- 8 cups baby spinach leaves
- 2 cups shelled edamame, cooked
- 3 scallions, thinly sliced
- 12 oz. canned or pouch salmon, drained
- 1/4 cup fresh cilantro or flat leaf parsley, picked apart
Combine all the vinaigrette ingredients in a small bowl and whisk well. Toast the sesame seeds in a small, dry skillet over medium low heat about 5 minutes, stirring often.
In a large mixing bowl, combine all the salad ingredients. Dress lightly with the vinaigrette and sprinkle with the sesame seeds. Serve immediately with freshly ground black pepper.