Today I'm going to share with you a recipe from my brand new cookbook! This creamy "potato" salad is so full of flavor and packed with protein (from the salmon) and complex carbohydrates (from the yams) to keep you fueled throughout the day. I like to serve it over salad greens for an easy lunch. For those of you who don't eat fish, I also have a vegan variation using black beans which is equally as good.
The new Whole Life Nutrition Cookbook releases on April 29th! I'm so excited for you all to get a copy of this gorgeous book! I decided to do something fun…..I'm going to be giving away a copy of our book, along with products we recommend, on Facebook everyday during the week before the release date (from the 23rd through the 29th)! Be sure to head over there and like, comment, and share the giveaway photos to enter. Facebook does not show most of my posts in your newsfeed anymore so you will have to actually go to our page and look for my giveaways.
Smoked Salmon and Yam Salad with Creamy Chipotle-Lime Dressing
This is one of our favorite salads to have on hand for meals on-the-go! Take out a portion and place it into a small glass container with fresh salad greens for a healthy lunch. Serve the salad with sliced avocado and lime wedges. If you don't have smoked salmon, use leftover cooked salmon or chicken!
3½ to 4 pounds yams, peeled and cubed
½ pound smoked salmon
1 red bell pepper, stemmed, seeded, and diced
4 to 5 green onions, sliced into rounds
½ cup chopped fresh cilantro
½ cup raw cashews
6 to 8 tablespoons water
¼ cup freshly squeezed lime juice
¼ cup extra-virgin olive oil
1 small garlic clove
¾ to 1 teaspoon sea salt or Herbamare
¼ to ½ teaspoon chipotle chile powder
To make the salad, cook the cubed yams in a steamer basket over about 2 inches of water in a 2- or 3-quart pot. Place a lid on the pot and cook over medium-high heat. Steam for 15 to 20 minutes, or until fork-tender. Do not overcook! Transfer to a plate or platter to cool completely.
In a large bowl, combine the cooled yams and remaining salad ingredients and gently toss together.
To make the dressing, add all ingredients to a high-powered blender and blend on high until smooth and creamy. For a thinner dressing, add more water. Taste and adjust the salt and seasonings if necessary. Pour the dressing over the salad and gently toss to coat. Serve. Salad keeps in the refrigerator for up to 4 days.
Yield: 6 servings
Variation: If you are vegan or allergic to fish, replace the smoked salmon with 2 to 3 cups of cooked black beans.
|Smoked Wild Alaskan King Salmon|
More Salad Recipes:
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