Asian Salmon Noodle Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared salmon rests on a bed of greens, rice noodles, fresh herbs, avocado, and pickled vegetables, all dressed in a zesty chili-lime dressing. This showstopper salad is both satisfying and elegant.
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Nutrition & ingredients
Ingredients
serves 4- 8 ounces rice noodles
- 5 ounces baby spring mix
- 5 ounces baby arugula
- 2 avocados (diced into ½-inch pieces)
- 1 cup shredded carrot
- 1 cup very thinly sliced red cabbage
- 1 cup pickled broccoli stems ((approximately half of that recipe))
- ½ cup thinly sliced basil leaves
- ½ cup roughly chopped mint leaves
- ½ cup roughly chopped fresh cilantro
- ⅔-1 cup Asian Salad Dressing
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 1 pound Roasted Marinated Salmon (skin removed)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 926mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1156mg
- Calcium
- 270mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 926MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.