Spinach salad with salmon and coconut dressing
This salad is packed with the tastiest ingredients. Coconut? Check. Samphire or sea beans? Check. Sesame oil? Check. And last but not least—canned salmon? Big, bold check. Canned salmon might not have been a fan favorite back in the day, but in recent years it’s proven itself to be a true flavor bomb. An absolute must in this exotic and healthy salad!
Try it with fresh or smoked salmon as well!
Cook the quinoa according to the package instructions. Set aside and let it cool.
For the dressing, mix the coconut milk, lime zest and juice, sesame oil, and ginger in a small bowl. Set aside.
Toast the sesame seeds and cashews in a dry pan until lightly golden. Let them cool.
In a large salad bowl, combine the spinach and samphire or sea beans. Add the chopped shallot and salmon, then toss in the quinoa and pour over the dressing.
Mix everything well and season with salt and pepper. Sprinkle the sesame seeds, cashews, shredded coconut, and pomegranate seeds over the top. Finish with fresh cilantro leaves and an extra drizzle of sesame oil, if you like.