Need some new salad recipes? I got you 😉 👇

This Salmon and Edamame Noodle Salad 🥗 was inspired by the edamame noodles 🍜 I received at the Natural Expo West conference this year!

They’re also packed full of plant 🌱 protein and gut loving fiber😍

This salad makes a great weeknight dinner and the leftovers pack well for lunch 🥙 the next day. 🗓

Yields 2 servings

Here’s what you’ll need:

• Wild caught coho salmon (1 lb)
• Edamame Noodles

Marinade/dressing:

• 3 cloves garlic, chopped
• 2 tsp ginger, grated
• 1 teaspoon horseradish
• 2 tablespoon maple syrup
• 2 tablespoon sesame oil + 1 tablespoon
• 1 teaspoon yuzu paste
• 2 tablespoon tamari (soy or coconut aminos)
• 4 tablespoons rice wine vinegar
• 1/8th red pepper flakes

Salad:

• 1 cup shredded carrots
• 1 cup red cabbage
• 1/2 cup cucumber ribbons
• 1/2 avocado
• Toppings (optional) sesame seeds and furikake, lemon wedge

Directions:

1. Mix all marinade ingredients and whisk. Reserve a portion of the marinade for the dressing. Place skinless salmon in marinade and refrigerate for at least 30 minutes.
2. While salmon is marinating, cook edamame noodles per package instructions (be sure to drain, rinse with cold water and cool).
3. Cook salmon for 3-5 minutes, until desired doneness. Cool for at least 30 minutes.
4. Next, prep salad ingredients and add salmon, noodles, and toppings, along with reserved dressing.

Enjoy!

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