It’s finally feeling like Spring here in Boston! The sun is out, the birds are chirping, and I’m upping my workouts to get that Summer body ready. We’ve had a busy few weeks and sometimes a quick, yet delicious and nutritious, dinner is in order.
I’ve loved this ginger dressing since I made it way back when with my Seared Ahi Tuna Salad. I’ll often whip up a batch and keep it in the fridge to spruce up an ordinary salad.
The basil flavor combined with the cucumber crunch, plus the marinated salmon and dressing… the result: a refreshing light salad with bold flavor!
Thai Ginger Salmon Basil Arugula Salad
- 2 tbsp coconut aminos
- 1 tbsp evoo
- 1 clove garlic, crushed
- 1 tbsp fresh grated ginger
- Dash red pepper flakes
- 1 lb. wild salmon
- 3 cups fresh arugula
- 1 cucumber, sliced thin
- 1/2 cup fresh basil
What is your all-time favorite salad mix-ins?
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