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Smoked Salmon Salad

Hello Food Friends,

My roommate and I are trying to be super healthy, in part because of recent diet restrictions for us both (different reasons). One of the challenges we are both facing is finding filling food that is good for us, and tastes good.

So being the awesome person she is, my roomie has decreed if I make it she will at least give it a shot and we’ll narrow down our list of food yays and nays that way! Carte blanche on options to a fan of cooking….yeah I’m in creative heaven.

First up, we have a Smoked Salmon Salad that I made for us. This one is super easy as we just 1) prepare ingredients, and then 2) assemble ingredients, before 3) serving. Simple!

So prepping the ingredients. Here goes.

Smoked Salmon Salad Ingredient Preparation

Ingredients:
1 cucumber
1 zucchini
1 mango
1 package spinach/spring mix/other leafy greens (14 oz)
1 package smoked salmon (5 oz)
1 container baby/cherry tomatoes
2 cups fresh, uncooked snow or sugar snap peas.
1 container fresh sprouts (these are alfalfa sprouts)

Salad Assembly.
1. Heat 1 1/2 cups water, 1 tspn salt, and 1 tspn olive oil in a small saucepan over medium heat. Add peas and let cook ~10 minutes, until crisp but cooked fully.
2. Rinse the leafy greens and put into a salad keeper or salad bowl.
3. Slice the cucumber and zucchini into circle slices. Add to leafy greens.
4. Cut the mango in half, around the pit, and then dice (cut just shy of the skin for easiest way) the mango into little cubes. Add to leafy greens.
5. Rinse the tomatoes and add to the leafy greens.
6. Drain the peas and add to the leafy greens.
7. Rinse the sprouts and top the salad.
8. Slice the smoked salmon as desired (I did narrow strips), and top the sprouts with the salmon.
9. Serve and add dressing (a fruity vinaigrette tastes awesome with this one!)

Enjoy your creation!

Smoked Salmon Salad – Mmmm!

Serve, enjoy, and have leftovers for 3 days with the salad keeper preserving your yum-factor on your food! I wouldn’t go more than 3 days with smoked salmon. I will say, our salmon only lasted the day of and the following day, though the rest of the salad lasted another two days for both of us for lunches. Smoked Salmon. Mmmmm.

So hope you enjoy this one, and hope if you try this, or any variation thereof, that you’ll share it with me (and all the people who may read this post at any point in time)!

Craft You Later,
Beth

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