A healthy low fat recipe for Asian Spinach Salad with Salmon and Edamame recipe
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)
1cm 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
340g 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.