Asian Salmon Noodle Salad

Asian salmon salad in a bowl with sesame seeds sprinkled over

5 from 1 vote

With flavorful salmon nestled on a bed of baby greens, fresh herbs, glass noodles, avocado, crunchy cabbage and carrots, pickled broccoli and a to-die-for chili lime dressing, this Asian Salmon Salad is a showstopper! It is a salad to get very excited for!

Prep Time30

Total Time30

Course: Salad

Cuisine: American

Servings: servings

Author: Mary Younkin

Ingredients

8 ounces rice noodles or glass noodles (see note below if using glass noodles)
5 ounces baby spring mix
5 ounces baby arugula
2 avocados diced into ½-inch pieces
1 cup shredded carrot
1 cup very thinly sliced red cabbage
1 cup pickled broccoli stems (approximately half of that recipe)
½ cup thinly sliced basil leaves
½ cup roughly chopped mint leaves
½ cup roughly chopped fresh cilantro
⅔-1 cup Asian Salad Dressing
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
1 pound Roasted Marinated Salmon skin removed

Instructions

To Cook the Noodles

Bring 8 cups of water to a boil on the stove. When the water is boiling, turn off the heat and add the noodles. Cover them completely with water. Stir the noodles every minute or so to loosen.
When the noodles look and feel limp and tender, about 2-4 minutes, drain them and run until cold water until cool. Drain again and then toss with a splash of sesame oil to keep the noodles from sticking together. Cooked noodles will keep in the refrigerator for up to 5 days.

To Make the Salad

In a large bowl, combine the spring mix, arugula, about 2 cups of cooked rice noodles, avocado, carrot, red cabbage, pickled broccoli stems, basil, mint, and cilantro. Drizzle with the dressing and toss well to coat.
Sprinkle with sesame seeds and toss again. Transfer to servings bowls and arrange the salmon, broken into large pieces, over top.

Notes

When working with glass noodles, it helps to lift handfuls of the cooked and cooled noodles up and roughly chop them into 8-10" lengths over a separate bowl. (Glass noodles are very long!)

If you do not need 4 servings of salad all at once, keep the noodles and dressing separate until ready to serve. Just assemble the salad as needed, when ready to eat.

Nutrition