Ingredients
- 1 avocado, cubed
- black sesame seeds
- 1 head of Boston lettuce, roughly chopped
- 2 tbsp. chopped Cashews
- 2 tsp. chili paste
- 2 garlic cloves, minced
- 1/4 cup diced scallions or green onions
- 3 tbsp. honey
- 1/3 cup fresh lime juice
- 3 tbsp. low sodium soy sauce
- 1 orange, peeled and in sections
- 3 tbsp. Better N Butter Peanut Butter
- 1 tbsp. sliced pickled ginger – diced as finely as possible
- 2 Salmon Filets
- 1 tsp. Sesame Oil – Optional
- 4 ounces whole grain spaghetti, cooked and chilled
- 7 Sliced Strawberries, cubed
- 1/4 cup water
Ready In 45 Minutes
Servings: 2
Cooking Instructions
Step 1
- Begin the peanut sauce.
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Step 2
- Add lime juice, pickled ginger, water, soy sauce, peanut butter, honey, chili paste, garlic, and sesame oil to a small pot. Cook on medium high heat stirring with whisk until mixture is warmed.
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Step 3
- Remove from heat. Set aside.
Step 4
- Bake salmon fillets at 350 until done. In a large salad bowl, place chopped lettuce, cooked chilled noodles, fruits and veggies and top with salmon filet and chopped cashews and black sesame seeds if desired.
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Step 5
- Serve with peanut sauce.
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