Nutritious Asian style salmon edamame salad

Let this Asian style salad once into your menu and we can assure you it will become one of your favourite lunch options, especially in the summer. It’s very fresh and green, but also wonderfully complex in flavour thanks to a salmon-soy-ginger combination which basically speaks for itself. The nutrition value of the ingredients is priceless: edamame is rich in riboflavin, thiamine and folate, spinach will supplement your minerals and salmon will provide Omega 3 essential for your immune system.



  • 1 tablespoon sesame seeds
  • 8 cups baby spinach leaves
  • 2 cups shelled edamame, cooked
  • 3 shallots, thinly sliced
  • 350 grams canned salmon, drained
  • 1/4 cup fresh coriander or parsley


  • 3 tablespoons soy sauce
  • 3 tablespoons rice or white wine vinegar
  • 1,5 tablespoons honey
  • 1/3 cup canola or vegetable oil
  • fresh ginger, chopped or grated
  • pinch of salt
  • freshly grounded black pepper


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Start with preparing the vinaigrette: put all the ingredients in a small mixing bowl and whisk well.

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Next toast sesame seeds in a small, dry pan over medium low heat for about 5 minutes or until golden. Stir them from time to time.

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In a large mixing bowl toss all the salad ingredients, dress lightly with vinaigrette and sprinkle with sesame seeds.

We hope that this salad with so many nutritional benefits will become a frequent guest in your menu. Bon appetit!