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Spicy Salmon Salad

spicy salmon salad with avocado, carrots, cucumber, and radishes in a black bowl
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This spicy salmon salad is quick, easy, and full of veggies. It uses canned salmon and pre-washed salad greens for a perfect weeknight meal. 

Ingredients

Scale

For the Dressing

  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons rice vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar

For the Spicy Salmon

  • 2, 5-ounce cans of wild-caught boneless, skinless pink salmon
  • 2 tablespoons mayonnaise
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 tablespoon sriracha

For the Salads

  • 5-ounce container of pre-washed spring mix salad greens
  • 1 cup sliced cucumber 
  • 1 cup julienned or shredded carrots
  • ½ cup sliced radishes
  • 1 avocado, sliced 
  • 1 packet sea salt flavored nori seaweed snacks
  • extra sriracha for garnish
  • optional: sesame seeds for garnish

Instructions

Make the dressing

  1. Add all dressing ingredients to a pint-sized mason jar.
  2. Tightly screw the lid on the jar and shake vigorously to combine. Set aside.

Make the spicy salmon

  1. Open the cans of salmon and drain the liquid out.  
  2. Add the drained salmon, mayonnaise, sesame oil, soy sauce, and sriracha to a small mixing bowl. Then, stir until well combined. Set aside.

Prepare the Salads

  1. Divide the greens between 2 salad bowls.  
  2. Top each bowl with ½ cup sliced cucumber, ½ cup shredded carrots, ¼ cup radish slices, and ½ of an avocado.
  3. Top each bowl with ½ of the spicy salmon mixture.
  4. Give the dressing a final shake. Then, drizzle half of the salad dressing onto each bowl.
  5. Crumble half of the seaweed snacks onto each bowl.
  6. Drizzle extra sriracha over the top if you would like more spice. 
  7. Sprinkle sesame seeds on top for extra garnish.

Nutrition

Find it online: https://mandiofthemountains.com/spicy-salmon-salad/