Miso salmon kale salad

MISO SALMON KALE SALAD 🔥 The perfect meal prep salad that gets better on the second day. Of course gluten free, dairy free and totally possible to make vegan by swapping the salmon for tofu! This one can be served warm or cooled by simply waiting for the rice and salmon to cook before assembling. Follow for more quick, healthy recipes Follow for more quick, healthy recipes Serves 3-4 Ingredients: 3 cups kale, roughly chopped 1 cup shredded red cabbage 250g package microwave rice blend 1/2 cup shelled edamame, defrosted 3 spring onions, sliced 400g salmon 1/4 cup crispy shallots Dressing / Marinade 2 tbsp miso paste 2 tbsp tahini 1 tbsp soy sauce (gf if required) 1 tbsp maple syrup 2 tsp grated / minced ginger 4 tbsp rice wine vinegar 2 tsp sesame oil Method: 1. Preheat the oven to 200C and line a baking tray with baking paper. 2.Make the dressing by combining all ingredients into a jar and shake well. 2. Spoon some of the marinade over the salmon and paste on until evenly coated. Place into the oven and cook for 12 mins or until cooked to your liking. 3. Heat the rice according to the package instructions. Allow to cool slightly. 4.Assemble salad by adding in kale, cabbage, onions, rice blend and edamame. Pour over the remaining dressing / marinade and toss to combine. 5.Top with cooked salmon and flake apart using two forks. Gently toss. Sprinkle over crispy shallots before serving.

Great

% Daily Values based on a 2,000 calorie diet