Lunch, Dinner, Gluten-Free, Paleo,
Gluten-Free, Paleo, Pescatarian
5 oz. of Wild Caught Salmon
2 Cups of Sliced Red Cabbage
1/3 Cup Chopped Fennel Bulb
1/8 Cup Chopped Red Onion
1 Handful of Fresh Mint
Grill salmon on an outdoor barbeque or a searing grill on medium heat for 4 minutes on each side or until desired.
Once salmon is cooked chop it into smaller pieces.
Chop funnel bulb, cabbage, red onion and mint leaves.
Add all ingredients in a medium bowl and mix.
Finally pour the Creamy Miso Salad Dressing into the bowl, mix and enjoy!
Creamy Miso Salad Dressing (2 servings)
2 Tablespoons White Miso Paste
2 Tablespoons Almond Butter
2 Tablespoons of Sesame Oil
1 Heaping Tablespoon of Raw Honey
Juice of 1 Lemon
1 Tablespoon Grated Ginger Root
Mix all ingredients in a measuring cup and enjoy!