Sushi Salad
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Serves4 (3 cups each)
SWAP ScoreWhat's this?
Ingredients
- 1/4 cup, plus 1 tablespoon canola oil, divided
- 1 pound salmon fillets, skinless
- 2 teaspoons seasoned rice vinegar
- 1/2 teaspoon sesame oil
- 1 cup brown rice, cooked
- 2 tablespoons black sesame seeds
- 1 tablespoon reduced-sodium soy sauce
- 8 cups mixed greens
- 1 avocado, pitted and peeled, cut into 1/2" pieces
- 1/2 cup orange juiced
- 4 seaweed sheets, cut with scissors into 1/2-inch squares (optional)
Directions
- In a skillet over medium heat, warm 1 tablespoon of the canola oil. Add the salmon and cook for 4 minutes. Flip the salmon over and cook for an additional 4 minutes.
- Transfer the salmon to a bowl and gently shred into 1-inch pieces.
- In a separate bowl, combine the remaining 1/4 cup canola oil with the vinegar and sesame oil. Whisk well.
- In a large bowl, stir together the cooked rice, sesame seeds, and soy sauce. Add the mixed greens, avocado, and salmon.
- Drizzle with salad dressing and a squeeze of the orange, and sprinkle with seaweed pieces. Enjoy!
Recipe Tips
Use your favorite salad greens, such as spring mix, spinach, or kale.
Nutrition Facts
Sushi Salad
Amount Per Serving (3 cups eachg)
Calories 450
Calories from Fat 252
% Daily Value*
Total Fat 28g
43%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 13g
Cholesterol 71mg
24%
Sodium 227mg
9%
Potassium 951mg
27%
Total Carbohydrates 22g
7%
Dietary Fiber 6g
24%
Sugars 3g
Protein 29g
58%
Vitamin A
93%
Vitamin C
47%
Vitamin D1%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.
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