Sushi Salad

Serves 4

Give this fat burning, nervous system calming and palate pleasing salad a try.

INGREDIENTS

1 lb.  Salmon filets  - or see egg option below under “optional”

1 cup shelled frozen edamame

3 cups cooked brown rice

1 English cucumber, sliced into matchsticks

2 carrots, shredded

1 avocado, thinly sliced

2 cups fresh gala apples, cubed

2 toasted nori sheets, sliced into matchsticks

INGREDIENTS for DRESSING

3 tablespoons coconut amino’s; soy sauce alternative

1 tablespoon raw local honey

1 tablespoon sesame oil

2 teaspoons Sriracha sauce

2 teaspoon minced ginger

INSTRUCTIONS

1.  Place the fish in a large saucepan and cover with fresh water.  Bring to a simmer and cook for 5 minutes, or until fish is cooked through.  Remove fish from pot and place on a plate. 

2.  Prepare edamame according to the package.  In a large bowl combine edamame, brown rice, cucumber, carrot, avocado and the apple.

4.  In a separate bowl mixed all dressing ingredients until blended well.  Put the dressing mix over the edamame mix and toss.  Serve on a plate and top with grilled salmon.  Top all with the toasted nori sheets, sliced into matchsticks.