Asian Salmon & Zucchini Noodle Salad

By pressurecooker

Ingredients

• For the Salad:
• Salmon filet
• 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
• For the Dressing:
• 2 teaspoon low sodium soy sauce
• 2 teaspoons white vinegar
• 2 teaspoons melted coconut oil
• 1 teaspoon tahini
• 1/2 teaspoon hot sauce of your choice
• Fresh black pepper to season

Details

Servings 1
Preparation time 15mins
Cooking time 45mins
Adapted from abcnews.go.com

Preparation

Step 1

Cook quinoa according to directions on the back of the package. Bake salmon filet at 425 degrees F in the oven on a baking sheet lined with parchment paper for about 8-10 minutes. Let quinoa and salmon cool.
Spiralize 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.
Whisk all dressing ingredients together until tahini is fully incorporated. Pour 1/2 the amount over salad and garnish with sesame seeds. You will have leftover dressing.