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plate with colorful salad and peanut dressing

Spring Roll Salmon Salad

Beth Bollinger of Nest Wellness
I created this delicious Spring Roll Salad with Salmon and peanut dressing for Levels Health. You might want to double or triple the dressing- it is super good on chicken, salmon, salads, for dipping veggies, beef and more!
5 from 1 vote
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Prep Time 15 minutes
Course Main Course, Salad
Servings 2

Equipment

  • salad bowl
  • mason jar

Ingredients
 

Make The Peanut Dressing

  • 1/3 cup peanut butter or almond butter (no added sugar or oils)
  • zest of 1 lime
  • 2 tbsp lime juice
  • 2 tbsp tamari
  • 2 tbsp olive oil or sesame oil
  • 2 tsp grated ginger
  • 2 tsp maple syrup or monk fruit syrup
  • 1/2 tsp fish sauce
  • 2 tbsp filtered water (or more if you like thinner dressing)

Make The Salad

  • 8 ounces wild caught salmon find my air fryer salmon recipe here
  • ½ cup edamame
  • 1-2 cups shredded cabbage
  • 1 package konjac noodles
  • ¾ cup cucumber
  • ½ cup red bell pepper diced or julienned
  • 4 green onions sliced thin
  • ½ cup cilantro roughly chopped
  • ½ cup mint leaves roughly chopped
  • ¼ cup peanuts

Instructions
 

Make The Peanut Dressing

  • In a jar add all of the dressing ingredients and shake well. Add more water if you like your dressing thinner.

Prepare The Salad

  • Place the salad ingredients in a mixing bowl and cover with the peanut dressing and mix well. Top with salmon bites, divide your salad into two servings and enjoy!
Keyword KETO, lowcarb, paleo, peanut dressing, salmon salad, spring roll sald