Serves: 4
Prep: 10 minutes Cook: 15 minutesBring the flavours of Japan to your kitchen with this quick and easy salad. This salad packs a punch with the salty, tangy dressing and is high in protein too. Feeling creative? Don't toss salad ingredients together, instead, place topping in sections around the bowl to achieve a 'Nourish Bowl' look.
| ingredients |
|---|
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Hot smoked salmon (or cooked fresh salmon), flaked apart |
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Vermicelli rice noodles, cooked and drained |
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1 baby cos (romaine) lettuce, finely shredded |
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1 small avocado, thinly sliced |
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¼ small red cabbage, finely shredded |
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2 large carrot, grated or finely julienned |
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Firm tofu, cooked to your liking |
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1 cup small broccoli florets, blanched |
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1 1⅓ Tbsp black sesame seeds |
|
Dressing: |
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1 1⅓ Tbsp miso paste |
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1 1⅓ Tbsp rice wine vinegar |
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1 1⅓ Tbsp lime juice |
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½ tsp fresh ginger, finely grated |
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2 2½ Tbsp dark sesame oil |
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1 1⅓ Tbsp garlic-infused olive oil |
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2 2½ Tbsp plain yoghurt |
Prepare all salad ingredients as listed above.
Add salad ingredients to a large bowl and toss to combine.
Add all dressing ingredients into a small jug and whisk until well combined.
Pour dressing over salad and stir to coat evenly prior to serving.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 2318 Kj / 554 cal |
| Protein | 29.80g |
| Carbohydrates | 26.20g |
| Sugar | 4.00g |
| Total Fat | 35.60g |
| Saturated Fat | 7.10g |
| Fibre | 7.70g |
