Friday, 6 January 2017

Japanese Inspired Salad with Salmon and Miso dressing

By Lyndal McNamara (Research dietitian) 



Ingredients (serves 4)

Salad:
  • 300g hot smoked salmon (or cooked fresh salmon), flaked apart 
  • 100g packet vermicelli rice noodles, cooked and drained 
  • 1 baby cos (romaine) lettuce, finely shredded 
  • 1 small avocado, thinly sliced 
  • ¼ small red cabbage, finely shredded 
  • 2 large carrot, grated or finely julienned 
  • 100g firm tofu, cooked to your liking  
  • 1 cup small broccoli florets, blanched 
  • 1 tbs. black sesame seeds 
Dressing:
  • 1 heaped tbs. miso paste 
  • 1 tbs. rice wine vinegar 
  • 1 tbs. lime juice 
  • ½ tsp fresh ginger, finely grated 
  • 2 tbs. dark sesame oil 
  • 1 tbs. garlic infused olive oil 
  • 2 tbs. plain yoghurt 

Method:
  1. Prepare all salad ingredients as listed above. 
  2. Add salad ingredients to a large bowl and toss to combine  
  3. Add all dressing ingredients into a small jug and whisk until well combined  
  4. Pour dressing over salad and stir to coat evenly prior to serving  

Nutrition Information/serve: 

Energy
2318kJ
Protein
29.8g
Carbohydrates
26.2g
Fat
35.6g
Saturated fat
7.1g
Fibre
7.7g
Sodium
292mg
FODMAPs
LOW

2 comments:

  1. can you put how many portions or servings in your recipes from now on? xx

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    Replies
    1. Hi Fran, this recipe serves 4 as specified next to the 'ingredients' heading. Best wishes, Monash FODMAP

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