HELLOOOOO Spring and all things fresh!
This Asian Sesame Salad with Sriracha Salmon is a light and refreshing salad sensation, full of diverse flavors and textures in every bite. The salad has carrots, cremini mushrooms, edamame, red kale, purple cabbage, and spinach coated in Gardini’s Roasted Asian Sesame Dressing.
If there are two foods I will Nev-a Ev-a get sick of, it is definitely salmon and all foods Asian.
My Simple Sriracha Salmon recipe was seriously meant to go on this salad. It’s kinda like the cherry on top, but in this case, the perfect protein on top! If you havn’t tried making it, this Asian sesame salad with sriracha salmon recipe is the perfect reason to make it for dinner tonight.
The salmon recipe is a go-to for me, and this salad mixture is seriously lazy perfection. It is wondrous for leftovers. Now, I am not a next-day soggy lettuce kind of gal, so I never eat leftover salads. I left the dressing off until I ate it, and it was still darn delicious on the third day! For me, this makes it the perfect spring recipe. After a long winter – have I mentioned I hate the cold? – I am beyond ready to get outdoors and enjoy more fresh air! This requires easy weeknight dinners, just like this Asian Sesame Salad with Sriracha Salmon.
This salad will have you saying – ahhhh, life is SO good.
It’s official, flights are booked! Fiji here we come! And, though August seems so far away right now, I have already started planning what I will pack. It’s the first day of spring, and I’m over here already wishing for summer.
Generally speaking, I don’t love spring – if we’re being honest, it’s pretty ugly with all that snow melting into dirt puddles, revealing the brown soggy grass underneath, and I’m always always always either wishing I was wearing a T-shirt instead of a sweater, or wishing for sunglasses instead of a hat in the morning. Oh, and the last winter and early spring colds that always haunt me – but other than all that stuff that I don’t love about spring, there is a big part of it that I do love.
Primarily the things I love most about spring include sleeping with the windows cracked so I wake up to fresh air, being able to run in the morning before work (because there was no way I was crawling out of bed when is was 20 degrees at 6:30 am), Sunday bike rides and picnics in the park with the hubby, the hope of being able to wear sandals, and watching the world come alive again!
After being sick for two weeks and then working some very long hours, I am so ready for the fresh start of spring! I have been missing eating healthy food, having the energy to run, and being able to work on my cooking blog!
- 2 cups spinach, chopped
- 2 cups purple cabbage, chopped
- 1 cup red kale, chopped
- 1 cup cremini mushrooms, diced
- ¾ cup carrots, sliced
- ½ cup edamame
- 2 tablespoons black sesame seeds
- 2 tablespoons Gardini's Roasted Asian Sesame Dressing
- Chop up spinach, purple cabbage, kale, and mushrooms.
- Combine in large bowl with sliced carrots and edamame.
- Toss with dressing, and mix until everything is evenly coated.
- Divide evenly among two bowls or plates, top with salmon, and sprinkle with black sesame seeds.
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