Salads are easily one of the most versatile meals out there. You can mix and match any combination of vegetables, proteins, and healthy fats, and somehow it always works. This salad is exactly that, flexible, flavorful, and endlessly customizable
Ingredients –
1 Broccoli head
3-4 small cucumbers
2 cups cherry tomatoes
2 salmon fillet individual portion pieces
2 scallion bunches
1 bunch cilantro
1/2 cup cashew
1 cup hot water
1 lime juice
3 garlic cloves
2 tbsp schezwan/chili sauce
2 cups argula
1 tbsp oil
Salt
Preheat oven to 425°F for a crispier finish with browned bits, or 400°F for a softer roast. Toss chopped broccoli with 1 tsp oil (or spray), sprinkle with salt. Spread on a baking sheet and roast for 20–30 minutes, depending on your desired texture.
In a bowl, mix salmon with chili sauce, chopped garlic, and salt if needed. Heat 1 tsp oil in a hot pan. Cook salmon pieces on high heat for a nice crust, or use medium heat for a softer, less browned texture.
For the sauce in a blender jar, add the cashew and hot water, soak for an hour or two, that yields for a creamier sauce.
Add cilantro, salt, green chili (if using), and lime juice.
Blend until creamy. For ultra-smooth sauce, pass through a fine sieve.
Chop cucumber, tomato, and scallions to your preferred size. Scallions add a subtle oniony flavor without overpowering the dish.
In a large bowl, combine roasted broccoli, salmon, chopped veggies, and drizzle with cashew sauce, adjust the salt and add lime juice if preferred. Toss everything together gently until well mixed.
#creamysalad #creamygoodness #noshtalgically #nosh #cooking #salad #saladrecipe #fishsalad #greendressing #food #explorepage #explore #pescatarian #healthy #salads #cashew #cashewcream #cashewdressing #salmon #salmonsalad #howtomake #salmon #creamy #shorts