A refreshing mix of crisp green beans, crunchy napa cabbage, baby spinach, nutty quinoa, and tender salmon served with a creamy homemade lemon dressing. This gluten-free and dairy-free salmon salad is proof that healthy can be easy and taste delicious too!
Ingredients
Salmon Quinoa Salad
- 1 cup cooked quinoa
- 1 ½ cups green beans sliced width wise into ¼” lengths
- 4 cups napa cabbage sliced into ½” slices
- 2 cups baby spinach packed
- 1 cup cherry tomatoes cut in half
- ½ cup fresh mint leaves coarse chopped
- 2 cups cooked salmon filets* broken in ½” - ¾” pieces (~2, 6oz filets)
- Garnish - extra chopped mint & lemon zest
Lemon Dressing
- ⅓ cup olive oil
- ¼ cup unflavored nut milk do not sub dairy alternative
- 1 ea lemon zest + juice (~1 tbsp zest + ⅓ cup juice)
- 1 clove garlic
- ½ tsp salt
- ¼ tsp fresh ground black pepper
Instructions
- Start by preparing your dressing - add all ingredients to a hand blender, and blend until smooth. Set aside.
- Bring a small pot of water to a boil. Add sliced green beans and boil for ~2-3 minutes. Do not overcook - beans should be al dente. Rinse in cold water immediately.
- Prepare your salad. In a large serving bowl, combine cooked quinoa, green beans, sliced napa cabbage, baby spinach, cherry tomatoes, and fresh mint. Add lemon dressing and stir until evenly combined. Top with salmon pieces* and garnish with extra chopped fresh mint leaves and lemon zest. Serve immediately.
Notes
*Pan sear salmon by patting dry on both sides and sprinkling with kosher salt and ground black pepper. Heat a medium cast iron pan or skillet to medium and add 1-2 tbsp of olive oil, or enough to coat the bottom of the pan. Add salmon, and let cook for 5-6 minutes undisturbed on one side. Flip and repeat. Cook until the thickest part of the salmon filet reaches 145F.
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