Let me kick off this recipe by saying life doesn’t start until you have a julienne vegetable peeler in your arsenal. I have no idea how I’ve managed to get by without it, but I knew it was going to be my favourite tool in the kitchen when I stumbled across one last month. It’s a fact that food just looks better in thin, pretty stripes.
This is a simple, healthy and easy dinner or lunch to whip up in no time; the zucchini noodles have such a wonderful texture they do a great job soaking up the soy-tahini dressing. This salad can be made ahead of time and actually tastes better when you let it marinate a little while. It’s also the perfect home for your cold leftover salmon from last night’s dinner.
Salmon Zucchini Noodle Asian Salad (serves one; double or triple ingredients to serve accordingly)
1 medium sized zucchini
1 medium sized carrot
1/4 cup cherry tomatoes, halved
1/4 cup cooked quinoa
1/2 avocado sliced
1 spring onion
White sesame seeds to garnish
Dressing (serves two)
2 tsp. low sodium soy sauce
2 tsp. white vinegar
2 tsp. melted coconut oil
1 tsp. tahini
1/2 tsp. hot sauce of your choice
Fresh black pepper to season
1. Cook quinoa according to directions on the back of the package. Bake salmon fillet at 425 F (220 C) in the oven on a baking sheet lined with parchment paper for about 8-10 minutes. I don’t put anything on my salmon except black pepper and a squeeze of lemon when it’s finished cooking.
2. Let quinoa and salmon cool.
3. With a julienne peeler, peel zucchini and carrots. Cut remaining vegetables accordingly and toss with zucchini, carrots and quinoa. Break apart the salmon and carefully toss it together with vegetables.
4. Whisk all dressing ingredients together until tahini is fully incorporated. Pour 1/2 the amount over salad and garnish with sesame seeds. If you are cooking this for one, then you will have leftover dressing; if you are cooking for two, use the full amount of salad.