Asian Salmon Noodle Salad

By Barefeet In The Kitchen

Ingredients

8 ounces rice noodles
5 ounces baby spring mix
5 ounces baby arugula
2 avocados (diced into ½-inch pieces)
1 cup shredded carrot
1 cup very thinly sliced red cabbage
1 cup pickled broccoli stems ((approximately half of that recipe))
½ cup thinly sliced basil leaves
½ cup roughly chopped mint leaves
½ cup roughly chopped fresh cilantro
-1 cup Asian Salad Dressing
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
1 pound Roasted Marinated Salmon (skin removed)

Prep Time30mins
Servings4

Instructions

To Cook the Noodles

Bring 8 cups of water to a boil on the stove. When the water is boiling, turn off the heat and add the noodles. Cover them completely with water. Stir the noodles every minute or so to loosen.

When the noodles look and feel limp and tender, about 2-4 minutes, drain them and run until cold water until cool. Drain again and then toss with a splash of sesame oil to keep the noodles from sticking together. Cooked noodles will keep in the refrigerator for up to 5 days.

To Make the Salad

In a large bowl, combine the spring mix, arugula, about 2 cups of cooked rice noodles, avocado, carrot, red cabbage, pickled broccoli stems, basil, mint, and cilantro. Drizzle with the dressing and toss well to coat.

Sprinkle with sesame seeds and toss again. Transfer to servings bowls and arrange the salmon, broken into large pieces, over top.