Superfood Salad with Poppy Seed Dressing
Combining vibrant superfoods and a delightful poppy seed dressing, this Superfood Salad with King Salmon is a nourishing and delicious meal. The fresh blueberries and dried cranberries add a touch of sweetness, while the pepitas offer a satisfying crunch. Paired with a creamy poppy seed dressing, this salad is a perfect blend of flavors and textures.
Ingredients
- 4 ounces cooked king salmon
- 1/4 cup fresh blueberries
- 2 tablespoons dried cranberries
- 2 tablespoons pepitas
- 1/4 cup Almond Breeze AlmondMilk CashewMilk
- 1/3 cup quinoa, cooked
- 1/4 teaspoon onion powder
- 2 tablespoons light mayonnaise
- 1 teaspoon dijon mustard
- 3 cups sweet kale salad mix
- 1 tablespoon honey
- 1 teaspoon poppy seeds
- 1 teaspoon white vinegar
Instructions
- Cook the Quinoa: Rinse 1/3 cup of quinoa under cold water. Combine it with 2/3 cup of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool.
- Prepare the Poppy Seed Dressing: In a small bowl, whisk together the light mayonnaise, dijon mustard, honey, Almond Breeze AlmondMilk CashewMilk, poppy seeds, white vinegar, and onion powder. Mix until smooth and well combined. Adjust seasoning with salt and pepper to taste.
- Assemble the Salad: In a large mixing bowl, combine the sweet kale salad mix, cooked quinoa, fresh blueberries, dried cranberries, and pepitas. Toss gently to mix.
- Add the Salmon: Flake the cooked king salmon into bite-sized pieces and add to the salad. Gently toss again to distribute the salmon evenly.
- Dress the Salad: Drizzle the poppy seed dressing over the salad and toss to coat all the ingredients thoroughly.
- Serve: Divide the salad into bowls or plates and serve immediately. Enjoy this nutritious and flavorful superfood salad!
Tips for Success
- Variation: Feel free to substitute the king salmon with other types of cooked fish, such as trout or tuna. For a vegetarian option, replace the salmon with grilled tofu or chickpeas.
- Make Ahead: The poppy seed dressing can be made up to 3 days in advance and stored in the refrigerator. The salad ingredients can be prepped and stored separately until ready to assemble.
- Add-ins: Customize this salad with other superfoods like avocado, chia seeds, or pomegranate arils for an extra nutritional boost.
Frequently Asked Questions (FAQ)
Q: Can I use a different type of salad mix?
A: Yes, you can use any mix of greens you prefer. Spinach, arugula, or mixed baby greens would work well in this salad.
Q: How do I store leftovers?
A: Store any leftover salad and dressing separately in airtight containers in the refrigerator. The salad will keep for up to 2 days, and the dressing for up to 5 days.
Q: Can I make this salad vegan?
A: To make this salad vegan, substitute the mayonnaise with a vegan mayo and replace the honey with maple syrup or agave nectar. Additionally, use a plant-based protein like tofu or tempeh instead of salmon.
Q: Is there an alternative to AlmondMilk CashewMilk?
A: Yes, you can use any milk alternative such as almond milk, soy milk, or oat milk.
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- Refreshing Salmon Salad with Lemon Parsley Dressing
- Greek Salmon Salad
- Vietnamese Garlic Shrimp Prawn Noodle Salad
- Zesty Lime Shrimp and Avocado Salad
- Spicy Zaatar Chicken Salad
